|small-medium butternut or other sweet winter squash, peeled, seeded, and cut into chunks
|unsalted chicken broth or vegetable broth (homemade broth is best. If you are using store bough broth which can be salty, please adjust the salt in the rest of the recipe!)
|large yellow onion, peeled and sliced thinly
|clove garlic peeled and chopped fine
|sprig fresh sage
|fresh sage leaves, lightly chopped
Preheat the oven to 425 degrees. Place the squash chunks on a parchment lined baking sheet, and drizzle with olive oil and 1 teaspoon salt. Roast for 30 minutes or until the squash is fully cooked and tender. In a heavy soup pot over medium heat, melt 4 tablespoons butter and add the sliced onion. Cover and cook gently, stirring occasionally until the onions are mostly tender and translucent. Add in the cooked squash, bay leaf, the sage sprig, the thyme sprigs, and the stock. Bring to a boil and cook gently 20 minutes or until the squash and onions are completely cooked. Remove the bay leaf and herb sprigs and puree the soup until it is smooth. Return to the pot and check seasoning, adding in a pinch of fresh ground black pepper and a scrape of nutmeg. Check for seasoning, adding a pinch of salt or a drop or two of red wine vinegar if the soup is overly sweet. When ready to serve, rewarm the soup. In a small saute pan, melt the remaining 2 tablespoons of butter with a pinch of salt. When the butter is hot and foaming, add the chopped sage and let fry until fragrant. Serve the soup with a drizzle of the sage butter on top.