Roasted Butternut Soup | Fletchers Mill

Ingredients

• 6 pounds butternut squash
• 2 tablespoon each butter and olive oil
• 1 cup white onion, diced
• 3 cloves garlic, minced
• 2 tablespoons minced fresh sage
• 1 tablespoon white sugar
• ½ teaspoon crushed red pepper flakes
• ¼ cup brandy
• 4 cups chicken broth
• 1 cup dry white wine
• 1 cup heavy cream
• finely ground salt and fresh crack black pepper to taste
• 12 slices French baguette
• grated Gruyere cheese
• Romesco sauce