Butternut Squash Soup with Cinnamon & Sage

Serves: 2

Ingredients:
1 large whole butternut squash
6 leaves of sage
1 ounce of butter
Salt (heavy, to taste)
Pepper (to see, to taste)
A pinch of Cinnamon
1 1/4 cup vegetable stock
1 spoon of creme fraiche
1 vanilla bean

Directions:
1. Take the whole butternut squash and cut it into fours. Now you have 2 quarters that need to be de-seeded.

2. After you have gotten rid of all the seeds, season the butternut squash with a generous amount of salt and pepper.

3. In the crevice of each of the two seeded quarters add in 2 leaves of sage, and place one sage leave on top of the other 2 quarters of butternut squash. Also, add a teaspoon of butter in the crevices. Take a baking tray and season the bottom of the tray with salt.

4. Put the butternut squash on top and place into a preheated oven at 375°F for about 40 min. When the butternut squash is done it's ready to go into the blender!

5. Use a spoon and just simply scoop the baked squash into the blender making sure you don't drop any skin in.

6. As you start to blend add in some heated vegetable stock or chicken stock. Finish off with a pinch of cinnamon.

7. Now you want to get a pan hot and add in canola oil or vegetable oil to make the sage garnish. When the oil is hot add in sage leaves just to fry but not burn. Take them out quickly and put them on some paper towel to absorb the oil.

8. Take the crème fraiche and slice the vanilla bean in half lengthwise, then scrape out the fresh vanilla beans and add to your crème fraiche, mixing well.

9. To plate the dish simply pour the soup into a bowl then add a spoon full of crème fraiche in the middle with the fried sage on top.

Serve!