Ingredients:

  • 1 large Butternut Squash (approx. 3 lbs), halved and seeded
  • 1 head Garlic, whole
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 sprigs Fresh Rosemary
  • 4 cups Vegetable or Chicken Bone Broth
  • 1 small Yellow Onion, diced
  • 1 tbsp Salted Butter or Ghee
  • 1/2 cup Heavy Cream or Full-Fat Coconut Milk
  • 1/4 tsp Ground Nutmeg
  • 1/4 cup Toasted Pumpkin Seeds (Pepitas)
  • 1 tsp Chili Oil
  • Fresh Sage leaves

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare the squash by peeling and cubing into 1-inch pieces for maximum surface area and caramelization.
  2. Slice the top off the whole garlic head to expose the cloves, drizzle with a small amount of oil, and wrap tightly in aluminum foil.
  3. On a parchment-lined baking sheet, toss the squash cubes with olive oil, kosher salt, pepper, and rosemary sprigs.
  4. Roast the squash and the foiled garlic for 40–50 minutes until the squash is fork-tender with mahogany-edged corners and the garlic is soft and nutty.
  5. In a heavy-bottomed Dutch oven, sauté the diced yellow onion in butter over medium heat until translucent.
  6. Squeeze the roasted garlic cloves out of their skins directly into the pot. Add the roasted squash and pour in the broth.
  7. Simmer the mixture for 10 minutes to allow flavors to meld.
  8. Transfer the mixture to a high-speed blender in batches. Blend on high until completely smooth and velvety.
  9. Return to the pot, stir in the heavy cream and nutmeg. Garnish with toasted pumpkin seeds, chili oil, and fried sage leaves before serving.