1 head garlic
Extra virgin Olive Oil
SeaSalt and Freshly Ground Pepper
1 bunch fresh sage
2 medium onions, quartered
4 carrots, quartered
2 ribs celery, quartered
2 T maple syrup (honey or agave work as well), divided
2 lbs butternut squash, peeled, seeded, and quartered
1 quart organic vegetable stock
½ c cream (optional)
Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper and drizzle extra virgin olive oil on.
Place garlic cloves, onions, carrots, celery, and squash onto the parchment paper.
Drizzle with more olive oil, 1 T maple syrup and sprinkle with sea salt and ground pepper.
Let the vegetables roast until edges brown and squash is tender, about 2 hours. You can slow or speed this process by modifying the temperature.
When vegetables are roasted, remove from oven. Squeeze garlic out of skins and use a knife to remove the squash skin.
In a large pot, add the broth, remaining maple syrup and chopped sage. Bring to a low boil and add roasted vegetables.
Lower the heat and simmer, uncovered, about 20 minutes.
If you have an immersible stick blender, puree the soup in the pot.
Otherwise, let the soup cool and working in batches, puree it in a food processor or blender.
I prefer a very smooth texture and use my Blendtec.
Refrigerate soup overnight. Usually we have some the first day too! Just before serving, return soup to a pot and bring to a simmer.
Add cream if desired, or just have some on the table, and salt and pepper to taste.
Garnish with cream and sage leaves.