1 Large (about 3lbs) Butternut Squash OR 45oz Canned Pure Butternut Squash Puree
3-4 Cups Homemade Chicken Stock
1/2 Large Onion, small dice
1/4 Cup Butter
2-3 Leaves Fresh Sage, torn, OR 1/2 tsp Ground Sage
Salt and pepper to taste


To make the Butternut Squash Puree (If using canned, you can skip this):

Heat the oven to 400 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds and fiber with a large metal spoon. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the squash, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the squash for 1 hour. Using a large spoon, remove the roasted flesh of the squash from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes.

To make the Soup:

In a medium dutch oven, melt the butter and saute the onion until translucent and just beginning to caramelize. Add the spices, 3 cups of stock, and butternut puree. Simmer for an hour, adding more stock if needed. Puree the soup with an immersion blender to make a smooth, velvety texture. Serve hot with a drizzle of cream.