This recipe is the inspiration of my friend Michelle and is more savory and less sweet than most butternut squash soups I have had. The roasting of the squash and the savory herbs is the base for this hearty soup. The sour cream really adds a zesty flavor to the soup.

Butternut Squash Soup
prep time 15 min
cooking time 90 minutes

Ingredients
2 lbs Butternut squash peeled seeded and cubed
salt free season blend to taste
salt/pepper to taste
Dried sage to taste
dash of nutmeg
1 medium onion diced
6 cups chicken broth
sour cream (optional)
Put cubed squash in roasting pan add seasoning to taste  coat with olive oil and  roast in oven at 425 degrees for 45 minutes.  In stock pot add olive oil and onion cook until caramelized. Add chicken broth and squash. Add more sage, salt /pepper, salt free seasoning and nutmeg to taste. Simmer for 20 minutes. Use a stick blender in the stock pot to blend or cool soup and puree in blender. Serve in bowls and top with a dollop of sour cream.