Ingredients
Method
Roast the Squash & Aromatics
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Spread cubed butternut squash, quartered apple, and halved shallots across the sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly. Place the halved garlic head cut-side down onto the sheet.
- Roast for 35 to 40 minutes, tossing halfway through, until the squash cubes are fork-tender and caramelized around the edges. Remove from the oven and allow to cool for 5 minutes.
Simmer in Dutch Oven
- Transfer roasted squash, apples, and shallots into a large cast iron Dutch oven or heavy-bottomed stockpot over medium heat. Squeeze the caramelized roasted garlic cloves out of their skins directly into the pot.
- Pour in the 4 cups of broth. Add minced fresh sage, ground nutmeg, cinnamon, and maple syrup. Bring to a gentle simmer for 5 minutes to marry the flavors.
Blend, Cream & Garnish
- Using a high-speed immersion blender directly in the pot (or working in batches in a high-powered blender), puree the soup on high for 2 to 3 minutes until completely velvety, silky, and ultra-smooth without any graininess.
- Stir in the coconut cream or heavy cream over low heat until heated through. Taste and adjust salt or maple sweetness as desired.
- Ladle into warm bowls. Swirl an extra teaspoon of cream on top, scatter toasted pepitas, and crown with a crispy fried sage leaf. Serve immediately with warm toasted sourdough or a gourmet grilled cheese!