3poundsprecut butternut squash(or about 2 small-medium whole butternut squash, cubed and peeled)
2mediumyellow onions,roughly chopped
1 1/2teaspoondried rubbed sage
1teaspooncoarse sea salt
1/2teaspoonground black pepper
1tablespoonbutter,or other cooking fat
2tablespoonsminced garlic(about 6 cloves)
6cupsvegetable or chicken stock
roasted pepitas, Mexican crema or sour cream, fresh herbs
Pre-heat oven to 400°F. Line two large baking sheets with aluminum foil and set aside.
In a small bowl, combine sage, salt, celery seed, thyme, black pepper and smoked paprika.
In a large bowl, add butternut squash, onions and olive oil. Toss to combine.
Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.
Evenly distribute the vegetables onto the two prepared baking sheets. Roast in the oven for 45 minutes. Set aside.
In a large pot over medium-high heat, melt butter. Add and cook for 30 seconds, until fragrant.
Add the roasted vegetables and stir to thoroughly mix with the garlic. Add 2 cups of stock.
Using an immersion blender, blend the vegetables carefully until completely smooth. You can also use a regular stand blender to blend the veggies in two batches. Be careful to not overfill the blender since veggies will still be very hot.
Add the remaining 4 cups of stock and blend again (or whisk thoroughly). Cover and cook for 5 more minutes.
Serve with roasted pepitas, Mexican crema or sour cream and fresh herbs if desired.