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    Roasted Butternut Squash Soup
    3 pounds butternut squash (about 2 medium squash)
    3 tablespoons olive oil
    1 tablespoon garam masala
    1/2 teaspoon ground ginger
    1 teaspoon each salt and freshly ground black pepper
    2 tablespoons unsalted butter
    1 medium onion, peeled and diced
    2 cloves garlic, peeled and minced
    5 large whole sage leaves
    4 cups chicken stock
    1/4 cup heavy cream
    Salt and pepper to taste
    sage leaves
    1.  Preheat the oven to 400 degrees F.
    2.  Peel, seed, and cut the squash into 1-inch chunks.
        **Cut the top and bottom off of the squash.  Then 
          cut the squash in half so you have a top and 
          bottom. For the bottom half only, cut in half
          lengthwise and scoop out the seeds. Using a 
          sharp peeler or paring knife; cut the skin off
          the squash. Finally cut into chunks.
    3.  Combine squash, olive oil, garam masala, ginger, 
        salt and pepper in large bowl and mix until squash 
        is well-coated.  
    4.  Arrange squash in a single layer on a baking sheet 
        coated with cooking spray or lined with aluminum foil. 
    5.  Bake for 45 minutes or until soft and tender.
    6.  While squash is roasting, set a large pot over medium 
        heat and melt the butter.  
    7.  Add the onion, garlic and sage, and cook, stirring 
        frequently, until the onion just turns golden, about 
        6 to 7 minutes.  
    8.  Remove the sage leaves and discard.  
    9.  Add the stock and roasted squash to the soup pot and 
        simmer, uncovered, for 20 minutes.
    10. Working in batches, puree the soup in a blender or 
        food processor and return it to the pot. 
    11. Stir in the cream and reheat. 
    12. Season to taste with salt and pepper and serve garnished 
        with crispy sage leaves and/or toasted pumpkin seeds.