FOR THE SOUP:

1. Start by prepping your vegetables. Slicing through the butternut squash can seem a bit daunting, but a large, sharp knife will make easy work of the task
2. Melt the butter or ghee in a medium stock pot. Once melted, add the onion and cook over medium heat, stirring often until softened and just barely golden in color
3. Add the butternut squash and carrots. Stir contents and cook for a few minutes over medium heat. Add in the chicken stock and a few pinches of salt and turn heat to high. When the mixture begins to simmer, turn the heat down to medium-low and simmer for 30 minutes—until vegetables are soft
4. Either add the mixture to a high speed blender or use an immersion blender to blend the soup until it is perfectly smooth. Test for seasoning, adding salt as needed

FOR THE TOPPINGS: (makes enough for 2 bowls)

1. In a pan, add two tablespoons of salted butter and melt over medium low heat. Add in a small handful of sage leaves and cook until crispy and the butter has taken on a nutty aroma (being careful not to burn the butter).
2. Fill two bowls with hot butternut squash soup, add a dollop of crème fraîche, a drizzle of the brown butter, and finish with the crispy sage leaves