1. Preheat the oven to 400 degrees F.
2. Using a vegetable peeler, remove the skin from the squash. Pre-cut squash is also available at the grocery, but I prefer to prepare it at home to ensure its freshness.
3. Cut the butternut squash in half and use a spoon to clean out the seeds. You can either discard the seeds or rinse them, then toast the seeds with sea salt and olive oil. The seeds make a healthy snack, or apéritif and are delicious in salads.
4. Chop the butternut squash into 1 – 2-inch cubes.
5. Place the cut butternut squash on a cookie sheet, drizzle with two tablespoons of olive oil, and sprinkle with sea salt and fresh ground pepper. Using your hands or a spatula, toss the butternut squash to coat it with the olive oil, salt, and pepper.
6. Place the squash in the oven and roast for about 25 - 30 minutes, tossing it once or twice during cooking to cook it evenly and prevent it from sticking to the tray. Cook the squash until it is lightly browned. The browning caramelizes the squash, adding a rich layer of flavor.
7. In a soup pot, add the butter and 1 tbsp of olive oil over medium heat. Add the chopped onion, celery, sage, and sauté until translucent, about 10 mins. Your kitchen will smell so good!
8. Add the butternut squash to the pot. Add the stock or broth. Simmer for about 30 minutes.
9. The last step is to puree the soup. For easy cleanup, I suggest using an immersion blender. If you want to use a blender, let the soup cool down before using it. In a blender, hot soup can explode. I had to learn that the hard way. It’s difficult to get soup off the ceiling.
Serve with homemade sage or thyme croutons. The addition of homemade croutons to your soups and salads will delight every member of your family. It has also been my experience that a few croutons make soups and salads more appealing to picky eaters. Make croutons from stale bread and freeze them.