Roasted Butternut Squash Soup with Sage

This soup is easy to make, and once the squash is roasted takes very little time to prepare. If you want to make things even easier, you can roast your squash a day or two in advance and make the soup when you're ready. Just be sure not to toss the seeds -- they can be roasted just like pumpkin seeds and eaten as a snack, or used as a garnish.

I kept my soup vegan, and didn't miss the butter or cream one bit. It's thick and velvety smooth, and with a drizzle of toasted hazelnut oil has plenty of richness. Of course, this is entirely up to you -- this soup would be decadent to the max with a bit of browned butter and cream, or finished with a dollop of crème fraîche.

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