1 large butternut squash (peeled, seeded, and chopped)
Medium or large sweet onion (chopped)
3–4 large carrots (chopped)
6–8 cups stock (veggie or chicken)
1–2 tsp salt
1/2–1 cup heavy cream (light works well too)
2 tbsp maple syrup
2 sprigs fresh sage
Fresh ground black pepper (if desired)
Instructions
Bring the stock to a boil and add the squash, carrots, onion, and 1 tsp of salt.
Cover, reduce heat to medium/low and simmer until squash is tender (about 30 minutes.) Then turn off the heat.
Purée with an immersion blender until smooth. (Or you can transfer to a regular blender.)
Gently roll the sage in your hands to “bruise” it. This will help release the aroma.
Add the sage (whole), the cream, and maple syrup. Also add the fresh cracked black pepper to taste of desired. Stir. Let it sit for about 10 minutes while the sage infuses.
Remove the springs of sage and give it a taste. At this stage you can add anything you think it needs (more salt, pepper, cream, or maple syrup.)
Enjoy! It goes really well with some good, crusty bread.