Instructions:
- Roast the Squash: Toss squash chunks with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast at 400°F (200°C) for 35–45 minutes, until fork-tender and slightly caramelised edges appear.
- Sauté Aromatics: In the soup pot, melt butter over medium heat. Add diced onion and cook gently until translucent (about 6–8 minutes). Do not brown.
- Bloom Flavours: Add minced garlic and chopped sage. Cook for 1 minute until fragrant—be careful not to burn the garlic!
- Deglaze (Optional): Pour in the sherry (or wine). Scrape up any brown bits from the bottom of the pot and let the liquid reduce by half.
- Simmer: Add the roasted squash and the stock to the pot. Bring to a gentle simmer. Cook for 10 minutes to allow the flavours to marry.
- Blend: Remove the pot from the heat. Carefully blend the soup until perfectly smooth using an immersion blender or by transferring in batches to a standard blender (venting the lid).
- Finish & Season: Return the puréed soup to low heat. Stir in the heavy cream and grate in the nutmeg. Taste and adjust seasoning generously with salt and pepper. Do not boil after adding cream.
- Serve: Ladle into warm bowls. Garnish with a drizzle of olive oil, a few crisped sage leaves, and perhaps a crack of black pepper.