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Warm, velvety, and layered with subtle sweetness — this soup feels like comfort in a bowl. It’s the kind of starter that sets the tone for an unforgettable evening, crafted to impress your guests and calm their spirit with each spoonful. — Chef Marty

Ingredients (Serves 6–8)

For the Soup

• 2 medium butternut squash (about 3 lbs total), peeled, seeded, and cubed

• 2 tbsp olive oil

• 1 large yellow onion, chopped

• 3 garlic cloves, minced

• 1 medium carrot, peeled and chopped

• 1 medium apple (Honeycrisp or Fuji), peeled and chopped

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp ground nutmeg

• ½ tsp smoked paprika (optional for depth)

• 4 cups vegetable or chicken broth

• ½ cup coconut milk or heavy cream (for vegan vs. traditional)

For the Maple Crème

• ½ cup crème fraiche or sour cream

• 1 tbsp pure maple syrup

• Pinch of sea salt

For the Garnish

• 6–8 fresh sage leaves

• 1 tbsp olive oil or butter

• Toasted pumpkin seeds (optional)

Instructions

1. Roast the Squash

1. Preheat oven to 400°F (205°C).

2. Toss butternut squash with olive oil, salt, pepper, and nutmeg.

3. Spread on a baking sheet and roast for 25–30 minutes, until caramelized and fork-tender.

2. Sauté the Base

1. In a large pot, sauté onion, carrot, and apple over medium heat for 5–7 minutes, until softened.

2. Add garlic and smoked paprika, cook for 1 minute until fragrant.

3. Simmer & Blend

1. Add roasted squash and broth to the pot.

2. Bring to a simmer and cook for 10–15 minutes.

3. Blend with an immersion blender (or carefully in batches) until smooth.

4. Stir in coconut milk or cream and adjust seasoning.

4. Make the Maple Crème

Whisk crème fraiche, maple syrup, and a pinch of salt until smooth. Chill until ready to use.

5. Fry the Sage

Heat olive oil or butter in a small pan, then fry sage leaves for 15–20 seconds until crisp. Transfer to paper towels.

6. Plate It

Ladle soup into warm bowls, drizzle with maple crème, and garnish with crispy sage and pumpkin seeds.

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