Method

1. 1

   Preheat oven to 400°F. Peel and remove seeds from the butternut squash, then cut into 1-inch cubes. Peel and quarter the onion. Place squash, onion, and whole garlic cloves on a large sheet pan, toss with olive oil, salt, and pepper, and roast until tender and golden brown.

   40 min205°C
2. 2

   Transfer the roasted vegetables to a large pot, add the vegetable stock and chopped sage, and bring to a simmer over medium heat.

   10 minmedium
3. 3

   Use an immersion blender to process the soup until completely smooth, or carefully transfer to a countertop blender in batches.

4. 4

   Stir in the butter over low heat until melted and incorporated to add a silky mouthfeel, then adjust salt and pepper to taste.

   5 minlow