Roasted Butternut Squash Soup

From stickygooeycreamychewy.

Okay, this wasn't fantastic, but it was good - perhaps 6.5 out of 10? I would tweak the recipe in future, to add some heat, and perhaps introduce some other Indian spices. The star was the roasted pumpkin seeds on top - it absolutely made the dish.

3 pounds butternut squash, seeded and cut into quarters
3 tablespoons olive oil
1 tablespoon garam masala
1/2 teaspoon ground ginger
1 teaspoon each salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
5 large whole sage leaves
4 cups chicken stock
1/4 cup heavy cream (I omitted this ingredient altogether)
Salt and pepper to taste
Crispy sage leaves or toasted pepitas (pumpkin seeds) for garnish

Preheat the oven to 400 degrees F.

Arrange squash in a single layer on a baking sheet coated with cooking spray or lined with aluminum foil. Combine olive oil, garam masala, ginger, salt and pepper and sprinkle on pieces of squash. Bake for 45 minutes or until soft and tender.

While squash is roasting, set a large pot over medium heat and melt the butter. Add the onion, garlic and sage, and cook, stirring frequently, until the onion just turns golden, about 6 to 7 minutes. Remove the sage leaves and discard. Add the stock and roasted squash to the soup pot and simmer, uncovered, for 20 minutes.

Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the cream (if using) and reheat. Season to taste with salt and pepper and serve garnished with crispy sage leaves and/or toasted pepitas (pumpkin seeds).