This soup is so simple to pull together with just a few ingredients. It packs a punch when it comes to flavor especially when topped with bacon. It's perfectly thick and creamy for those cold winter nights.
Remove the skin and seeds of the butternut squash. Cut the squash in to 1 inch cubes, coat with 2 tablespoons of oil and roast in the oven until soft when pricked with a fork about 45 minutes.
In a pan over medium heat add the remaining 2 tablespoons of oil. Add in the onions.
Cook until soft about 10 minutes. Add in the copped sage. Next, deglaze the pan by adding 1 cup of stock, and scraping the bottom of the pan. Add in the rest of the stock and simmer for 5 minutes.
Pour the blended mixture back into the original pan to heat through. Adjust salt as needed.