T's Butternut Squash Soup with Pumpkin Seed Topping

 1 tablespoon EVOO

1 tablespoon butter

2 medium-large butternut squash, cut into chunks

1 shallot, chopped

½ medium sweet onion, sliced into large wedges

½ medium sweet onion, diced

½ teaspoon fresh minced sage

½ teaspoon dried sage

4 cups low sodium chicken broth, or more if needed

Salt & pepper

 

4 tablespoons heavy cream

4 tablespoons salted and roasted pumpkin seeds

 

Preheat your oven to 425 degrees. Place the squash and onion wedges on a Pam-sprayed sheet pan. Lightly sprinkle squash and onions with salt and pepper. Bake the squash and onion for 35 minutes or until the squash is tender and starting to turn brown. Meanwhile, in a large pot heat the olive oil and butter until foaming. Add the chopped sweet onion, and the chopped shallots to the oil-butter mixture and sauté until the onions are nice and soft. Add sage and cook for 1 minute more. Add the squash, onions, and 3 - 4 cups of the broth. Stir and scrape the pan to release any brown bits. If needed add more broth and then simmer for about an hour. Remove the pan from the stove and puree with a hand blender. Return the pan to the stove and simmer until the soup is nice and hot. Check for salt or pepper. Serve with a swirl of cream and a spoonful of pumpkin seeds.