roasted veggies, herbs and fresh cream all lead to one tasty soup!
Preheat the oven to o 400F or 200C. Line a large baking tray with parchment paper and set aside.
Add the veggies to the tray and add half of the olive oil, maple syrup, dried herbs, and salt and pepper. Coat the veggies evenly. Add the halved squash* on top of the veggies. Place the cloves of garlic in the space where the seeds of the butternut squash were. Coat the butternut squash with the remaining olive oil, maple syrup and dried spices. Place in the oven and cook for 30-40 minutes or until the squash is tender. Remove and let the squash cool for 5-10 minutes.
Add the veggies to a blender, food processor or large bowl. Scoop out the flesh of the squash and add it to the veggies. Add the brown butter sage sauce and broth. Begin to pulse slowly, stirring occasionally to incorporate the veggies with the broth. You may need to add more broth depending on how thick you want the soup.
Add the full cream and adjust the taste of the soup accordingly. You may want to add more maple syrup, thyme or salt, and pepper. Serve with some crusty artisan bread! This soup freezes beautifully. Serve some immediately and freeze the rest for a later date!
In a small saucepan over medium-high heat, add the butter and sage. Allow the butter to sizzle, turning into a toasty brown colour with a nutty aroma. Immediately remove from heat and add it to the roasted veggies.
* depending on the heat of your oven, the veggies may cook faster than the squash. You can microwave the halved squash sides in the microwave for 5 minutes prior to placing it in the oven with the rest of the veggies. This isn't imperative, however, I did find that by the time my squash was cooked, my leeks had burnt just a little bit!
** if you are using frozen butternut squash, cook the veggies first for 20-25 minutes. Then add the squash (with the remaining seasonings)