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Preheat your oven to 400°F (200°C). On a large baking sheet, combine the cubed butternut squash, chopped yellow onion, minced garlic, olive oil, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 30-35 minutes, or until the squash is tender and lightly caramelized, stirring once halfway through.

Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, diced apple, and grated fresh ginger. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.

Carefully purée the soup using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a standing blender and blend until smooth. Return the puréed soup to the pot.

Stir in the maple syrup and heavy cream, if using, until well combined. Taste and adjust seasoning with additional salt and pepper if needed. Heat gently for a few more minutes, ensuring it does not boil.

Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds, chopped fresh sage, and a dollop of crème fraîche or sour cream, if desired. Serve immediately.


Preheat your oven to 400°F (200°C). On a large baking sheet, combine the cubed butternut squash, chopped yellow onion, minced garlic, olive oil, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 30-35 minutes, or until the squash is tender and lightly caramelized, stirring once halfway through.

Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, diced apple, and grated fresh ginger. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.

Carefully purée the soup using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a standing blender and blend until smooth. Return the puréed soup to the pot.

Stir in the maple syrup and heavy cream, if using, until well combined. Taste and adjust seasoning with additional salt and pepper if needed. Heat gently for a few more minutes, ensuring it does not boil.

Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds, chopped fresh sage, and a dollop of crème fraîche or sour cream, if desired. Serve immediately.
