Ingredients

• 2 pound butternut squash, peeled, seeded, and cubed
• 1.5 pound broccoli, cut into florets
• 2 tablespoon olive oil
• 1 yellow onion, diced
• 3 clove garlic, minced
• 4 cup vegetable broth
• 1.5 cup heavy cream
• 2 cup sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 8 fresh sage
• 2 tablespoon butter

Steps

1. Preheat oven to 425°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a sheet pan, spreading in a single layer.
2. Roast the butternut squash in the preheated oven for 25 minutes, stirring halfway through, until golden and tender.
3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
4. Add the diced onion to the pot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
6. Pour the vegetable broth into the pot and bring to a simmer over medium-high heat.
7. When the roasted squash is ready, carefully transfer it to the pot of simmering broth.
8. Add the broccoli florets to the pot and simmer for 8 minutes, until the broccoli is tender-crisp.
9. Remove the pot from heat. Using an immersion blender, blend the soup until it reaches a creamy, mostly smooth consistency with small broccoli florets remaining visible (do not completely puree). Alternatively, carefully transfer half of the soup to a standard blender, blend until smooth, and return to the pot.
10. Stir in the heavy cream, salt, black pepper, and nutmeg until well combined.
11. Place the pot back over low heat and slowly add the shredded cheddar cheese in handfuls, stirring constantly after each addition until melted and fully incorporated. Do not allow the soup to boil.
12. While the cheese melts, melt 2 tablespoons of butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 2 minutes, stirring gently, until the sage is crispy and the butter is golden.
13. Taste the soup and adjust seasoning with additional salt and pepper if needed.
14. Ladle the soup into bowls and garnish each serving with crispy sage leaves and a small drizzle of the brown sage butter.