Butternut Squash Soup With Brown Butter Sage Pumpkin Seeds

• 3 bouillon cubes (BOU)
• 1 large white onion
• 4 garlic cloves
• 8 cups butternut squash, peeled, seeded and cut into 1-inch pieces (1 large squash)
• 2 tablespoons butter
• 1 cup pumpkin seeds
• 3 tablespoons sage
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 pinch pepper

1. Preheat oven to 325. Lined a baking sheet with parchment paper. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, 1/2 teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute Add 6 cups of water and the BOU cubes to the pot. Using a wooden spoon, scrape up brown bits from the bottom of the pan. Add the butternut squash and bring the water to a boil then lower heat to medium-low. Stir, then cover and cook until the squash is very soft, about 25 minute.
2. Melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown about 12 minutes. In a bowl, toss the brown butter, pumpkin seeds and sage plus a pinch of salt and pepper. Spread the seeds in an even layer on the baking sheet. Bake for about 20 min until golden brown, stirring a few times. Carefully transfer contents of the pot to a blender and puree until smooth. Adjust seasoning. Garnish with pumpkin seeds and extra fresh sage.

bouillon cubes, white onion, garlic, butternut squash, butter, pumpkin seeds, sage, extra virgin olive oil, salt, pepper

Taken from www.food.com/recipe/butternut-squash-soup-with-brown-butter-sage-pumpkin-seeds-533627 (may not work)