Velvety Roasted Butternut Squash Soup with Crispy Sage

Ingredients

- 4 servings +

• 1 large butternut squash, approx 3 lbs, halved and seeded
• 2 tbsp olive oil, for roasting
• 1 medium yellow onion, chopped
• 4 cloves garlic, roasted in skins
• 3 ½ cups vegetable broth, low-sodium
• ½ cup heavy cream, or canned full-fat coconut milk
• 2 tbsp unsalted butter, for crisping sage
• 12 leaves fresh sage
• ¼ tsp ground nutmeg, freshly grated
• 1 tsp kosher salt, to taste
• ½ tsp black pepper
• 2 tbsp toasted pumpkin seeds (pepitas), for garnish