Butternut Squash Soup
2 medium butternut squashes
2 Tablespoons honey
1 teaspoon nutmeg
3 tablespoons light brown sugar
2 cups whole milk
1 cup heavy whipping cream
1 teaspoon cinnamon
1/4 cup peanut oil
1 sprig sage
Cut the squash in halves lengthwise and seeded; season with salt and pepper. Place cut-side-down on a foil lined baking sheet, and bake for 40 minutes at 325 degrees.
Scoop out squash. Blend in a food processor with honey, nutmeg and sugar. Add 1/2 cup milk and blend until smooth. Transfer to a pot. Stir in remaining milk and simmer over medium heat.
Using a mixer, whip cinnamon into cream until stiff peaks form.
Heat oil in a small pan. Add sage and fry 1 minute. Flip and then fry 30 seconds. Garnish soup with whipped cream and fried sage. Add salt and Pepper to taste.
Serve as a 1st course or add sausage to make it a heartier meal.