Butternut Squash Soup (Silky, Roasted, Easy) - My Home Made Recipe

Ingredients

• 3 lb (1.4 kg) butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and chopped
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh sage, plus more for serving
• 4 cups (960 ml) vegetable stock, plus more as needed
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon maple syrup or honey, optional
• 1 tablespoon lemon juice or apple cider vinegar, optional
• 1/4 cup (35 g) toasted pepitas
• Extra cream, black pepper, and fried sage, optional