Butternut Squash Soup

1 tablespoons olive oil

½ cup chopped carrots

¾ cup chopped celery with the leaves

1 cup chopped cooking onion

5 cups cubed butternut squash

6 cups chicken broth

2 tablespoons grated ginger

½ teaspoons Fresh nutmeg

1 teaspoons cinnamon

1 teaspoons all spice

fresh black pepper and sea salt

sage leaves

2 tablespoons butter

In a large stockpot saute the carrots, celery, onions, and garlic in olive oil over medium heat. Lightly salt the sauteing vegetables to help them release their water. After about 5 minutes the veggies should become translucent. Add the squash and saute for an additional 5 minutes.  Add the chicken broth so it covers the vegetable mixture by about half an inch. Add in the spices and simmer until the squash has softened, about 25 minuets depending on the size of the squash. Let the soup cool. When cooled transfer to a blender and puree until smooth and creamy. You can use an immersion blender here but I prefer a blender because I find I get a smoother richer texture. Once all the soup is pureed add it back to the pot and bring it back up to temperature. Taste to make sure the salt and pepper content is where you like it, I always add salt here. In a small pan heat up the butter over medium heat. Drop in the sage leaves and cook for about 2 minutes. Garnish you soup with a crispy sage leaf and brown sage butter.