Butternut Squash Soup

1: Peel, core and cube the butternut squash, then dice the onion and garlic, and mince the thyme and rosemary.

2: In a large pot over medium-high heat, add olive oil and sauté the onion until translucent, about 5 minutes.

3: Add the garlic, butternut squash, rosemary, thyme, ginger, and salt. Stir to combine and sauté for an additional 7-8 minutes until the squash has softened.

4: Add the chicken stock and heavy cream, bring to a boil, then reduce heat to maintain a simmer. Simmer uncovered for 15-20 minutes.

5: In a small skillet, melt the butter and add the sage leaves. Brown them until crispy and golden, about 2-3 minutes per side.

6: Use an immersion blender or a traditional blender to blend the soup until fully smooth.

7: Serve and garnish with the brown butter sage leaves and pumpkin seeds.