To generously serve 4-5

1 Large Butternut squash – skin peeled and cubed into 2” cubes
1 medium sweet potato – skin peeled and cubed (optional to add more density to the soup)
1 cup of chopped carrots
1 cup of chopped celery
1 med onion (White, Spanish, sweet)
2 Cloves of garlic smashed
2 Bay leaves
1 cinnamon stick
4 cups of good broth (veggie/chicken)
¼ – ½ cup of half n’ half/ full cream (optional to just add some luxurious texture and creaminess to the soup)
1 Tbsp butter
1 Tbsp OO
Salt and pepper to taste

Heat the butter and oil together in a deep pot on medium heat. (The oil prevents the butter from burning). Saute the onions and garlic in it for about 3-4 minutes till they turn pink and lose the raw smell. Do not brown/caramelize. Add the carrots and celery and let cook for 4-5 minutes till the celery is a bit limp. This will help release the natural aroma from the veggies. Add the potato and the squash. Add the spices and the broth. Lower to heat to a low-medium and cover the pot. Cook for about 30-35 minutes till the veggies are fork tender. (Almost mushy).Add the cream and cook for a couple of minutes more.

Season with salt and pepper. Remove the cinnamon and the bay leaves.
Use hand blender/ stand up blender to puree the soup to a soup consistency.
Serve with sage brown butter.

Sage Brown Butter
To serve as a garnish for 4-5 people

2 sprigs of Sage
1 stick of butter unsalted

Heat the butter and the sage in a shallow pan on low heat for about 9-10 minutes while shaking the pan constantly to keep the sage from burning. Heat through till the butter solids cook and turn a shade of golden brown (NOT DARK BROWN). This should begin happening at about 11th-12th minute.

Remove from heat and enjoy over soup/meats/stews.