Butternut Squash with sage Soup:

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

2 cups chopped onions

2   large leaves of  fresh sage

4 cups 1/2-inch cubes peeled seeded butternut squash

1 1/2 teaspoons coarse sea salt

1 garlic clove, minced

6 cups Chicken Stock or  6 cups purchased organic chicken broth

Melt butter with oil in large pot over medium-high heat. Add onions and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.

Working in batches, puree soup in blender, allowing some texture to remain if you like. Return soup to pot, Season with pepper and more salt, if desired.