Ignore that smudge of soup on the edge of the bowl I had a butternut squash sitting on the counter and some homemade creme fraiche in the fridge. I thought the two would go rather nicely together. Roasted Butternut Squash Soup 1 butternut squash, cut into 1" cubes 3 T olive oil 1 medium onion, chopped 3 sage leaves 4 sprigs thyme 1 celery stalk, diced 2 carrots, diced 2 cloves garlic, minced 1 c white wine 3 c stock - either chicken or vegetable 1 c heavy cream 4 T parsley, chopped salt/pepper Serve with Toasted pepitas and Creme Fraiche Mix squash with 2 T olive oil and salt. Roast in a 400 preheated oven for about 30-40 minutes. Meanwhile, saute onions, sage, thyme, and salt over a low flame in a dutch oven. Cook for a good 20 minutes so that onions become golden brown (you can add a pinch of sugar to help them along). Add celery and carrots and cook until carrots and celery start to brown - about 10 minutes. Add garlic and cook until fragrant. Add...