Butternut Squash Soup

1		Medium Butternut Squash peeled and diced
1/2		medium onion
1		garlic clove
10  ounces		Chicken Stock
1  teaspoon		garlic salt
1/2  teaspoon		pepper
1/2  teaspoon		sage
2  tablespoons		heavy whipping cream

Tip: Click on the ingredient links to learn the nutritional information for all the Butternut Squash Soup ingredients. The serving size for any ingredient in Butternut Squash Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Roast diced squash in a 400 degree oven for 45 minutes or until tender. Meanwhile in a sauce pan, sauté onion and garlic on low for 10-15 minutes until softened. Add squash when done roasting and then add chicken stock and spices. Bring to a boil then lower to a simmer for 20 minutes. Blend with an immersion blender or pour into a blender and mix until smooth. Stir in heavy whipping cream