Roasted Butternut Squash and Sage Soup

Directions

1. Preheat your oven to 400 °F (200 °C).
2. On a roasting pan, place the butternut squash and drizzle with extra virgin olive oil.
3. Season with ¼ tsp salt and ¼ tsp pepper. Roast in the oven for 20 minutes until nice and golden.
4. In a pot, heat the canola oil and sautée the garlic, onion, carrot, and celery for three minutes.
5. Add the butternut squash and cover with chicken stock. After 15 minutes, add in the sage.
6. Cook the soup for another 15 minutes.
7. Let cool slightly, the pour soup into a blender and purée until smooth.
8. Strain the soup through a sieve and place back into the pot.
9. Finish the soup by adding the 15% cooking cream and remaining salt and pepper before you serve.