roasted butternut squash soup | table&spoon

Ingredients

• 1 medium butternut squash, about 4 pounds
• 1 tablespoon olive oil, more for sprinkling on squash to roast
• 2 tablespoons butter
• 2 medium shallots, finely chopped
• 2 cloves garlic, finely chopped
• 5 cups chicken broth, or vegetable broth
• 4 sage leaves or 2 bay leaves
• 3/4 cup milk, or
• 1/2 cup heavy cream
• croutons, red onions, crème frâiche, chervil leaves