Butternut Squash, Roasted Garlic & Sage Soup - cooking recipe

Ingredients

2 large onions, julienned
3 lbs butternut squash, peeled, seeded & chopped
8 garlic cloves, roasted
1/2 bunch sage leaf, plus additional for garnish
6 -8 cups chicken stock
1/4 cup cream
salt & pepper
4 tablespoons butter, divided

Preparation

In a large soup pot, saute the onion in half of the butter until caramelized, about 20 minutes.
Add squash, roasted garlic cloves, sage & chicken stock.
Simmer until squash is tender.
Puree with an immersion blender or in a food processor.
Add cream and season with salt & pepper.
Garnish with additional sage leaves fried in 2 tablespoons of butter.
Enjoy!