Butternut Squash Soup

Butternut Squash Soup

Ingredients:

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

*

Directions:

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.