Butternut squash soup (roasted butternut velouté)

Steps

1. Preheat the oven to 200 °C (400 °F). Halve the butternut squash lengthwise and scoop out the seeds and stringy fibers with a spoon. Brush the flesh with a splash of the olive oil, season lightly with salt, and place the halves cut-side down on a parchment-lined baking sheet.
2. Roast for 40 to 50 minutes, until a paring knife easily pierces the flesh and the edges touching the baking sheet are caramelized. Let cool for 10 minutes until safe to handle.
3. While the squash roasts, finely chop the onion, cut the carrot and celery into small dice, and mince the garlic. Melt the butter in a large pot over medium-low heat, add the onion, carrot, and celery with a pinch of salt, and sweat for 8 to 10 minutes, stirring occasionally, until soft and translucent without browning.
4. Add the garlic and cook for 1 minute until fragrant. Scoop the squash flesh from the skin with a spoon and add it to the pot along with the vegetable broth.
5. Bring to a simmer, cover, and cook gently over low heat for 15 minutes to let the flavors meld.
6. Puree thoroughly using an immersion blender or standard blender for 2 to 3 minutes until completely smooth and velvety. Return to low heat and stir in the heavy cream, maple syrup, ground nutmeg, remaining salt, and black pepper. If the soup is too thick, thin it with a little hot water: it should coat the back of a spoon and pour slowly.
7. Heat the remaining olive oil in a small skillet over medium heat. Fry the sage leaves for 20 to 30 seconds until they stop sizzling and turn translucent, then drain on paper towels; they will crisp up as they cool.
8. Ladle piping hot into bowls, garnish with an extra drizzle of cream if desired, and top with the roasted pumpkin seeds and crispy sage leaves.