DETROIT -

Guy Gordon's Savory Squash soup

4 lbs. cubed Butternut Squash
4 T. Olive oil, divided
2 Carrot, diced
1  C. Chopped onion
4 C. Chicken or vegetable broth
3 leaves of fresh sage
Salt and Pepper
Unsweetened whipping cream for garnish or Creme Fresche

Pre-heat oven to 400 degrees
In a shallow roasting pan, place squash with 1 1/2 T. olive oil and sprinkle of salt.  Stir to coat completely.
Roast squash cubes in oven at 400 degrees.
20-30 minutes or until they are soft.

In a 4 qt. pot sautee' your onion and carrot,  in 1 1/2 T. olive oil for 5 min., being careful not to brown the onions.

Add Chicken broth and sage leaves and simmer until carrots are very soft.

Take out the sage leaves, pour your mixture into a blender or food processor.
Add your tender squash cubes.
Puree the mixture until smooth.

Add salt if desired.

Dress with a dollop of unsweetened whipped cream.