Ingredients
1 teaspoon butter1 teaspoon olive oil1/4 cup chopped onion1/4 cup chopped carrot1 garlic clove, minced1-1/2 cups cubed peeled butternut squash1-1/2 cups chicken stock1/4 teaspoon dried sage leaves1/4 teaspoon salt1/8 teaspoon pepperPinch crushed red pepper flakes
Preparation
In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.
