First Step: Prepare the Squash
Begin by peeling, seeding, and cubing the butternut squash into uniform pieces to ensure even cooking. Alternatively, halve the squash with the skin on, drizzle the cut side with olive oil, season lightly, and roast face down on a parchment-lined baking sheet at 425°F (220°C) for 40-50 minutes until tender. Once cooled, scoop out the flesh, discarding the skin.

Second Step: Sauté Aromatics
Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped onion or shallots and ½ teaspoon salt, sautéing for 5 to 8 minutes until translucent and fragrant. Add the chopped or pressed garlic and cook for another 30 seconds to a minute, careful not to brown the garlic.

Third Step: Cook Squash and Herbs
Add the cubed or scooped butternut squash to the pot and cook, stirring occasionally, for 8 to 10 minutes until it begins to soften. Stir in the fresh sage, minced rosemary, grated ginger, and optional nutmeg and maple syrup. Cook for an additional 30 seconds to a minute to bloom the herbs and spices.

Fourth Step: Simmer the Soup
Pour in 3 cups of vegetable broth, bringing the mixture to a boil. Cover the pot, then reduce the heat to low and simmer gently for 20 to 30 minutes until the squash is completely tender.

Fifth Step: Blend the Soup
Remove the pot from heat and allow the soup to cool slightly. Blend the soup in batches in a stand blender until smooth and creamy or use an immersion blender directly in the pot. If the soup is thicker than desired, add up to 1 cup more vegetable broth to reach your preferred consistency.

Sixth Step: Finish and Season
Stir in butter or a little extra olive oil if using, to add richness. Season to taste with freshly ground black pepper and additional salt if needed. Reheat gently on the stove if necessary.

Final Step: Serve
Ladle the soup into bowls and garnish with chopped fresh parsley and toasted pepitas for crunch. Serve alongside crusty bread or a crisp fall salad for a wholesome meal loved by all dietary preferences.