1 medium butternut squash- peeled, seeded and diced
3 medium potatoes, peeled and diced
Salt
Pepper
Cayenne Pepper
Olive Oil
1 medium onion
3 Tbl butter
2 large garlic cloves
½ tsp dried sage
½ tsp dried oregano
½ tsp cinnamon
4 cups chicken stock
Zest of 1 orange
Cream cheese or sour cream
Coat the squash and potatoes with olive oil and season with salt, pepper and a touch of cayenne. Roast in a 350° oven for about an hour or until soft and fork tender.
Meanwhile, melt the butter in a saucepan. Sweat the onions until translucent. Add the garlic and herbs and spices. Cook together about a minute. Add the chicken stock, roasted veggies and orange zest. Puree using a stick blender.
Right when you’re about to serve, garnish with the sour cream or cream cheese.
