Roasted Fall Butternut Squash & Sweet Potato Soup

Ingredients

• 1 pound sweet potatoes, peeled and cut into 1 ½“ pieces
• 1 pound butternut squash, peeled and cut into 1 ½" pieces
• 1/4 cup extra virgin olive oil, cooking grade
• 1 tbsp butter, melted
• 1 tbsp lemon juice
• 10 leaves fresh sage, cut into small thin strips- retain 8 slivers for garnish
• 10 whole garlic cloves
• ½ tsp GC Sage Finishing Sea Salt
• 2 tbsp GC Estate Organic Extra Virgin Olive Oil
• ground black pepper to taste
• parchment paper