Butternut Bisque

Do this first, it may take some time for the oil to filter. 
For the oil infusion:
1.5 cup olive oil
1 large bunch sage, chopped
1 tsp dried rosemary
1 tsp black pepper

Heat ingredients in a small pan until the sage sizzles.  Remove from heat, cool, and strain through a coffee filter.  I put mine in a small bottle with a pour spout.  It will cloud in the fridge, but clears as the oil warms.

For the soup:
1 medium Onion
2 carrots
2 cloves garlic
1 large Butternut squash
1.5 quarts chicken stock
1 tsp salt
1/2 tsp nutmeg
1 pint heavy cream
Pepper to taste

Pre-heat a 6 quart pot over medium heat. Dice onion and carrot, saute until onions are clear and carmelized sugars begin to form on the bottom of the pan.  Add garlic. Peel and dice the squash, reserving the seeds for toasting. Add diced squash, chicken broth, salt and nutmeg to the pot.  Bring to a simmer, and cook until vegetables are very tender.  Add cream, and blend soup until smooth.  If you don't have an immersion blender, you can use a standard blender in shifts.

Toasted seeds:
Wash the seeds from the butternut thoroughly, removing all of the orange fibrous material. place in a shallow pan and toss with enough olive oil to coat.  Place in a 350° oven and stir regularly until they are golden brown.  Salt immediately.

Enjoy!