Roasted Butternut Squash Soup with Amaretti Crumble

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 25-30 minutes, or until tender and slightly caramelized.

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for 1 minute more, until fragrant.

Add the roasted butternut squash to the pot. Pour in vegetable broth and bring to a simmer.

Reduce heat and simmer for 10 minutes to allow flavors to meld.

Carefully transfer the soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy. Be careful when blending hot liquids.

Return the soup to the pot and stir in heavy cream (or coconut milk). Heat gently, but do not boil.

Taste and adjust seasoning with salt and pepper as needed.

Crumble the Amaretti cookies.

Ladle the soup into bowls. Garnish with Amaretti cookie crumble, a drizzle of balsamic glaze (if using), and a sprinkle of fresh sage (if using).