Easy Butternut Squash Soup.

So I have a confession.. I am a soup addict and fall is the beginning of its season. Butternut squash is a rich filling base (and is my all-time favorite). Chuck in some onions, carrots, and garlic and magic happens. This soup is the perfect appetizer for an upcoming fall dinner party and can be taken to work as lunch the next day. When serving, top with sage leaves, a sprinkle of sea salt, ground pepper, and a swirl of heavy cream (optional).

serves 8-10 (can easily be cut in half)

INGREDIENTS:

• 4 Tbsp unsalted butter
• 3 Tbsp olive oil
  
• 2 medium onions, roughly chopped
• 6 cloves of garlic, minced
  
• 2 large carrots, roughly chopped
• 3 small butternut squash, without skins (obvi) and chopped in smallish chunks
• 1 small handful fresh sage, chopped (and more for garnish)
• 9 fresh chicken stock (can use 9 cups water with two chicken stock cubes)
• a pinch of cayenne (optional)
• a little heavy cream
  

DIRECTIONS:

• melt butter and oil in a LARGE pot
  
• add onions and carrot.. sweat for at least 5 min (dont brown)
• add garlic.. cook one more minute
• add squash and stock
• when it comes to the boil add the chopped sage
• boil until squash is tender
• when it is done use a hand blender to smooth.. if you don't have one blend in small batches in an old school blender.
• Top with sage leaf, salt, pepper, and a swirl of heavy cream
• Make some toast to go with it.. mine are in heart shapes. cute right?