Creamy Butternut Squash Soup

2 medium butternut squash
1 leek, washed & roughly chopped
1 medium-sized white onion, diced
1 head of fresh garlic
5 fresh bay leaves
4-5 fresh sage leaves
1 box chicken stock
1 cup water
1 cup heavy cream, plus a bit for garnish
1/4 cup lite sour cream
2 Tbsp. brown sugar, loosely packed
Salt & Cracked pepper to taste
Olive oil

Tools:
Immersion (Stick) Blender
Cookie Sheet
Large cooking pot

Directions

Preheat oven to 400 degrees Fahrenheit. Wash and cut the squash in half, removing and discarding the seeds. Sprinkle salt and freshly cracked pepper on the cut face of the squash.
Sprinkle olive oil on cookie sheet, and place squash face down, spreading them out to allow for even baking. Bake for 30-45 min until soft and easily scooped out of the skin.

While the squash is baking, prepare, clean and chop your leek and onion. Also remove around 3/4 of the cloves garlic, peel and roughly chop them. Heat a large cooking pot over medium heat, add around 2 Tbsp. olive oil when the pot is still cold, then once heated add in the bay and sage leaves. Saute for 2-4 minutes until bay leaves are brighter green and sage has begun to wilt. Toss in the leek and onion and saute until onions are getting transparent and leeks are soft, then add garlic. Be sure to stir often to prevent the garlic from burning. Once you start to see some caramelization pour in the chicken stock and water and bring to a simmer. Reduce heat to low and let simmer until your squash is fully cooked (very soft).

Once squash is cooked scoop out pulp and add into the soup mixture. Add sour cream. Using your immersion blender (or a regular blender or food processor) blend the mixture until smooth and creamy with not chunks. Add cream and mix. Taste the soup, then salt and pepper to taste. Also add in the brown sugar at this stage, but do it in stages and taste after each amount - you don't want it to get too sweet!

Serve into large soup bowls, drizzle the top with a little cream from a spoon (to keep neat). Serve with a piece of multi-grain toast, and with a fresh, simple salad such as arugula with mixed tomatoes and basil, and enjoy!!