Creamy Butternut Squash & Sage Soup

• 4 cups cubed peeled butternut squash
• 1 tablespoon olive oil
• 2 tablespoons minced fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 4 cups water
• 1 medium sweet potato, chopped
• 1 medium carrot, chopped

1. Preheat oven to 400u0b0. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally.
2. Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper.
3. Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

olive oil, fresh sage, salt, pepper, olive oil, butter, onion, garlic, salt, red pepper, pepper, water, sweet potato, carrot

Taken from www.tasteofhome.com/recipes/creamy-butternut-squash-sage-soup/ (may not work)