- 10 leaves sage, thinly sliced
- 2 butternut squash, halved and seeded
- Softened butter, for rubbing on squash, plus 2 tablespoons
- Salt and pepper
- Freshly grated nutmeg
- 1 bulb garlic, ends cut to expose cloves
- 1 large or 2 medium onions, chopped
- 2 Honeycrisp apples, peeled and chopped
- 6 cups chicken stock
- A pinch espelette or cayenne, to taste
- About 1/3 cup heavy cream
Preheat oven to 425°F.
Arrange squash halves on a baking sheet and rub with softened butter; season with salt, pepper and nutmeg. Dress garlic with olive oil, salt and pepper, and wrap in foil. Roast squash and garlic about 1 hour, let both cool to handle.
Melt 2 tablespoons butter in a soup pot over medium heat. Add onions, apples, sage, salt and pepper; cook, partially covered until very tender, 15 minutes, stirring occasionally. Add stock, squash and roasted garlic cloves squished from their skins. Purée with an immersion blender, add cream, blend again and season with espelette or cayenne, just a pinch to your taste. Simmer over low heat until ready to serve.