-Butternut Squash -Yellow Onion -Olive Oil -Salt -Pepper
-Chicken Broth -Nutmeg -Dry Rubbed Sage -Heavy Cream
Preheat the oven to 400°F. Peel and dice butternut squash into ½-inch cubes. Slice yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with pepper and salt. Toss to coat.
Roast the squash and onions in the preheated oven for 30 minutes, stirring once after 20 minutes. The squash should be tender and slightly browned after 30 minutes of roasting. If not, add more time.
Add the roasted butternut squash and onions to a blender along with chicken broth.
Purée the vegetables and broth until smooth.
Transfer the soup to a pot and add nutmeg and rubbed sage. Stir to combine. Place the pot over medium heat and cook the soup, stirring occasionally, until heated through (5-10 minutes).
Stir heavy cream into the soup.
Taste the soup and adjust the salt or other seasonings to your liking.