Butternut squash + brown butter = taste bud love. And the squash also has an affinity for sage. I’m occasionally stumped with how to use the fragrant oil left behind after frying sage leaves, but I used that to my advantage in building a flavor base for this soup. This is a simple and economical way to make a relatively fast and flavorful soup. And for variation, try it with sugar pumpkins or acorn squash. Note that this can be made vegetarian by swapping out the chicken stock with a vegetable or mushroom stock.

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