Butternut Squash Soup

In the Food Network magazine last year, I found this recipe in "50 different soups".  This is a great recipe you can make in a flash!  If you want to make it thicker, add heavy cream and for more flavor I fry up some sage leaves and add before serving.  It looks pretty and tastes amazing.  Enjoy :)

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• 6 sage leaves (optional)
• 2 Tb butter (to cook with sage)
• heavy cream (optional)  
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. In a skillet, melt 1-2 TB of butter, once melted, add sage leaves.  Cook until crispy.  Ladle soup in bowl, add sage leaves and serve.