Written by Robert J. Matthews
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups) 1 medium onion, diced 2 cloves garlic, minced 4 cups vegetable or chicken broth
1 teaspoon dried sage 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons butter
In a large pot over medium heat, melt the butter. Add the onion and cook until translucent, about 3-4 minutes.
Add the garlic and cook for 1 more minute.
Add the butternut squash, broth, sage, cinnamon and nutmeg. Bring to a boil.
Once boiling, reduce heat to a simmer and cook for 15-20 minutes or until squash is very tender.
Remove pot from heat and use an immersion blender to puree the soup right in the pot until smooth and creamy.
Ladle soup into bowls and top with freshly chopped sage or pepitas if desired.