Ingredients:

  • 2 lbs (approx. 900g) Mixed Autumn Squash (1 large butternut squash and 1 small kabocha or acorn squash)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, whole and unpeeled
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2g) Freshly Ground Black Pepper
  • 2 Tbsp (30g) Unsalted Butter
  • 1 large Leek, white and light green parts only, thoroughly washed and sliced
  • 2 stalks Celery, finely diced
  • 1 tsp (2g) Dried Sage
  • ½ tsp (1g) Freshly Grated Nutmeg
  • 4 cups (950 ml) Low-Sodium Chicken or Vegetable Stock
  • ½ cup (120 ml) Heavy Cream (or crème fraîche)
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • Salt and Pepper, to taste (for finishing)

Instructions:

  1. Preheat the oven to 400°F (200°C). Carefully halve the squashes lengthwise, scoop out seeds, but do not peel. Place the squash, roughly chopped onion, and unpeeled garlic cloves on a baking sheet. Drizzle generously with olive oil, salt, and pepper.
  2. Roast for 35–45 minutes, or until the squash is fork-tender and slightly caramelised around the edges. Allow the squash to cool slightly, then scoop the flesh out of the skins. Squeeze the roasted garlic out of its skins and discard the squash skins.
  3. Melt the butter in a large Dutch oven over medium heat. Add the sliced leeks and diced celery. Sauté gently for 8–10 minutes until softened and translucent, ensuring they don't brown ('sweating' the vegetables).
  4. Stir in the dried sage and nutmeg. Cook for 1 minute until fragrant. Add the roasted squash flesh, roasted onion, and roasted garlic to the pot and stir well to combine with the aromatics.
  5. Pour in the 4 cups of stock. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover partially and simmer for 15 minutes, allowing the flavors to fully meld.
  6. Carefully blend the soup. Use an immersion blender directly in the pot, or use a standard blender in batches, blending until perfectly smooth.
  7. Return the blended soup to the Dutch oven. Stir in the heavy cream and the fresh lemon juice. Heat gently for 2–3 minutes, ensuring the soup does not boil once the cream is added.
  8. Taste and adjust the seasoning with additional salt, pepper, or nutmeg until perfectly balanced. Ladle into bowls and garnish with toasted pumpkin seeds or a drizzle of olive oil.