Butternut Squash Soup Recipe

Directions:

1. Melt butter and olive oil in a soup pot, over medium heat.
2. Add parnsips, onion, and celery. Cook about 10 minutes until slightly carmelized.
3. Add squash, continue to cook for 5 minutes.
4. Add salt, pepper, and sage.
5. Add about a 1/2 cup of stock and loosen carmelized bits on the bottom of the pot. once removed, add the remaining stock.
6. Bring to a boil, reduce heat and simmer for at least a half hour.
7. Puree in blender and return to pot to bring up to heat.