4 lbs roasted butternut squash
4 tablespoons olive oil
4 garlic cloves
Coarse kosher salt
1 cup heavy whipping cream
4-5 sage leaves roughly chopped
¼ cup (1/2 stick) butter
1 cup of diced onion
7 cups low-salt organic chicken broth, or homemade chicken stock is the best!
12 fresh sage leaves (for garnish)
- Arrange racks in top third and bottom third oven; preheat to 400 F.
- Split the squash in half-length wise & scrape out seeds. Brush cut surfaces with olive oil and season with salt and pepper.
- Place halves cut side down with 2 unpeeled garlic cloves and 2 sprigs each of thyme tucked underneath each cavity.
- Roast in oven for 45 minutes, or until completely tender & remove from oven to cool.
- Meanwhile, heat cream and sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
- Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes.
- Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
- Working in batches, puree soup in processor until smooth. Return to pot.
- Whisk 3/4 cup sage cream into soup. Season to taste with salt and pepper and reheat if necessary.
- Divide soup among 12 bowls. Drizzle sage cream over, garnish with sage leaves, and serve.
DO AHEAD: Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Reheat soup over medium-low heat, stirring occasionally, before serving.