Thanksgiving Pumpkin Soup


  1. Peel and dice kabocha squash and toss with olive oil. Drizzle bulb of garlic with oil. Roast both at 425 until tender.
  2. In a large pot, sautee onions and sage in butter until browned.
  3. Add roasted vegetables, add veggie broth, nutmeg, and bay leaves. Bring to a boil and simmer for 15-20 minutes.
  4. Remove bay leaves and blend until smooth. Add whipping cream and season with salt and pepper.