I think I originally got this recipe from Epircurious (although I can't be sure...) but I've made a bunch of changes to it. I apologize in advance if it isn't exact but it has become my favorite butternut squash soup of all time!
Roasted Butternut Squash & Sage Soup with Sage Breadcrumbs
Roasting the squash:
Olive oil to coat the squash when baking (not sure exactly how much but I’d say approximately 1 ½ to 2 tablespoons)
4 cups peeled & flesh scooped butternut squash cut into 1 inch cubes
1-2 tablespoons fresh chopped thyme
2-3 cloves garlic, minced
½ teaspoon coarse sea salt
Prepping the soup:
1 ½ tablespoons olive oil (to sauté the onions)
1 ½ tablespoons of butter (or Earth Balance to keep it vegan)
2 cups chopped onions (I use yellow)
2 tablespoons fresh chopped parsley
2 teaspoons (or so) of fresh chopped sage
1 teaspoon coarse sea salt
5 cups veggie broth
1 cup apple juice (I use the Santa Cruz unsweetened, organic brand)
1 teaspoon nutmeg
Pinch or two of cloves
2-3 crust-less slices of whole grain bread (I use La Brea bakery’s whole grain loaf and cut them about 1 ½ inches thick)
4 teaspoons butter (or Earth Balance)
1 tablespoon freshly chopped sage
Cooking the Soup (I like to cook the soup the day before to let the flavors absorb):
Preheat over to 400 degrees.
Combine squash, 1 ½ to 2 tablespoons olive oil, minced garlic, ½ teaspoon salt & thyme in a large pyrex baking dish. Roast for about 40 minutes making sure to smoosh around about every 10 minutes.
When the squash is about 10 minutes from being done, melt butter & 1 ½ tablespoons olive oil in a large soup pot over med-high heat. Add onions, parsley & sage. Sauté for around 7-10 minutes. Add roasted squash, salt (1 teaspoon) and sauté for about 5 minutes more. Add 5 cups of veggie stock + 1 cup apple juice. Bring to a boil then reduce heat, cover and simmer for about 25 minutes. Cool slightly and working in batches, puree soup in food processor. If you need to thin the soup a bit, add more broth and/or apple juice depending on taste. Also add salt to taste (if needed).
Place bread in food processor, blend until fine crumbs form but some coarser ones remain. Cook butter in large non stick skillet over medium heat until golden – about 2 mins. Add breadcrumbs and fresh sage. Cook til crisp, about 10 minutes. Can do this part up to 4 hours ahead.
Here's a link for 2 different recipes for squash