2 tbsp olive oil
1 onion, chopped
1 butternut squash, peeled, seeded, and cubed
3 garlic cloves, minced
¼ cup fresh sage, chopped
1 tsp ginger, grated
1 tbsp ground cinnamon
1 tbsp ground nutmeg
3 cups vegetable or chicken broth
½ cup heavy cream
1 tbsp butter
Salt & Pepper for seasoning
In a large pot, heat olive oil on medium heat. Add the onion and cook for about 5 minutes. Add the butternut squash, garlic, ginger, cinnamon and nutmeg. Cook for about 10 minutes, string occasionally, until the butternut squash starts to soften.
Pour in the broth and add the sage. Bring the mixture to a boil, cover and let simmer for about 25 minutes. Add the cream and the butter, mix well. Season to taste.
Remove from the heat and let it cool for about 5 minutes. Pour the mixture into a blender, and blend until the soup is smooth. You can also use an immersion blender. If it’s too thick, add a bit more broth. Adjust the seasoning if needed and serve.