Creamy acorn squash, caramelized onion and white bean soup with sage butter and toasted pepitas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the acorn squash on a tray cut-side up, brush it with 1 tablespoon olive oil, add a pinch of salt and pepper, and roast for 30 to 35 minutes, until very tender and browned at the edges.

2. 2

   While the squash roasts, heat 1 tablespoon butter and the remaining 1 tablespoon olive oil in a large pot over medium-low heat. Add the yellow onion with a pinch of salt and cook for 18 to 20 minutes, stirring occasionally, until very soft and caramelized.

3. 3

   Add the chopped garlic to the pot with the onion and cook for 1 minute more. Stir in the cooked white beans, vegetable broth, black pepper, and the ground nutmeg if using. Bring to a gentle boil and cook for 10 minutes.

4. 4

   When the squash is ready, let it rest for 5 minutes. Scoop out the flesh with a spoon and add it to the pot, discarding the skin. Cook everything together for 2 more minutes so the flavors combine.

5. 5

   Blend the soup until completely smooth and creamy. If it is too thick, add up to 120 ml / 1/2 cup water a little at a time. Taste and adjust with the remaining salt and, if needed, more black pepper.

6. 6

   In a small skillet, melt the remaining butter over medium heat. Add 6 fresh sage leaves and cook for 1 to 2 minutes until the butter smells nutty and the sage turns crisp, watching carefully so it does not burn. Remove from the heat.

7. 7

   In the same skillet or in a dry one, toast the pumpkin seeds for 2 to 3 minutes over medium heat, stirring, until puffed and fragrant. Roughly chop the remaining 4 fresh sage leaves.

8. 8

   Turn off the heat under the soup and stir in the apple cider vinegar. Serve hot with the sage butter spooned over the top, the toasted pepitas, and the chopped sage as the finish.