Butternut Squash Soup

Start by splitting your butternut squash in half, remove the seeds, and brush the inside with olive oil. Roast in a 400F oven for around 40-45 minutes. While the squash roasts, brown your butter in a pot over medium heat. Once butter is brown, add a little olive oil to keep from burning. Add the finely diced shallots and cook for around 30 seconds, then add the minced garlic. Cook until fragrant. Add the vegetable stock, cubed carrots, and sage leaves. Let this simmer for around 30 minutes. Once your squash is done, remove the skin and add the cooked squash flesh to the pot with curry powder and heavy cream. Keep this over a low heat for around 10 minutes. Use an immersion blender or a regular blender until the soup is smooth. Add salt to taste and serve. Optionally, add cayenne for a little heat. Enjoy!