Ingredients

• 1 medium Butternut Squash, halved lengthwise, seeded
• 1 large Sweet Potato, halved lengthwise
• 4 cup chicken or vegetable stock
• 1 cup Half and Half
• 6 fresh sage leaves, thinly sliced
• 1/3 cup Butter
• ¼ cup Parsley, minced
• To Taste Salt & Pepper

Cooking Instructions

Preheat oven to 400°.

Place squash and sweet potato halves on a sheet tray. Place in oven for 30-45 minutes until cooked through and tender. Cool slightly and remove flesh from skins.

Heat butter in small sauce pan on medium heat until it starts to brown, about 5-8 minutes. Remove from heat, let cool for a few minutes. Add sage and set aside.

In batches; place squash, sweet potato, stock, ½ & ½, and sage brown butter into a blender. Puree until smooth. Adjust seasoning with salt and pepper.

If needed, reheat in a pot on low heat. Serve garnished with parsley.