Butternut Squash Soup with Sage

I fall in love with things easily.

Cute kitchen towels, fruit studded pies, dogs with short chubby legs and huge ears, a certain British pop rock band, kittens at Pet Smart...

I seriously almost walked out with a kitten last night. His name was Yoda and he was a carbon copy of Rudy just a few shades darker. He was a complete ball of fluff and had the greenest eyes. I can't lie, I might go back later in the week to see if he's still there. If so, it's fate right??

 Another thing I fall hard and fast for is a good homemade soup. Lucky for me my soups are usually not too shabby. Or absolutely amazing like this one and this butternut squash soup.

For the first time ever, I cooked something with a butternut squash and didn't want to hurl the damned gourd across the room. I have the hardest time breaking down winter squashes! I'm surprised I haven't sliced off all my fingers in the process. I try to cut the things in half and whoops--there goes the knife and I'm left with some seriously botched squash surgery.

The culinary gods must have been on my side this time, because it was smooth sailing from the start. Cube the squash, dunk it in vegetable broth and heavy cream and finish it off with a hefty dose of sage.

I know, not a very novel combination, butternut squash and sage. But novelty aside, this soup is the perfect way to say goodbye to fall and welcome winter. Or if you live in Ohio, winter pretending to be spring, with violent ice blasting mood swings every other week.

If you want to try something a little different in place of crackers, pretzels are fabulous in this soup. The salt pairs well with the sweetness of the soup.

Look at me trying to be fancy.

What's the best soup you've made at home? What do you think the secret to good soup is?

Butternut Squash Soup with Sage
HTIC Original

1 T. butter
1 onion, diced
1 butternut squash, diced
4 cups of vegetable stock
1/2 pint heavy whipping cream
12 leaves fresh sage, chopped
1 t. honey 
Salt and Pepper

1. Heat butter in large pot over medium heat. Add onion and cook until softened and translucent. Season with salt and pepper.
2. Add squash and cook for 5-7 minutes, stirring often. Season with salt and pepper. Add stock and let simmer for 20 minutes.
3. Add whipping cream and check to make sure the squash has softened. Using an immersion blender or traditional blender, process to desired texture. Season with salt and pepper.
4. Stir in sage and honey. Taste often and season according to preference. Top with small handful of pretzels and enjoy!

What I'm Listening to Today

Christmas: Mariah Carey
Kiss Me at Midnight: NSYNC-->jam from back in the day!
Little Saint Nick: The Beach Boys