INGREDIENTS
1
Butternut squash, medium large
4
Carrots, large
2 cloves
Garlic
1
Sprig or two of sage
1
Sweet onion, large
1/2 cup
Heavy cream or coconut milk
1 qt
Stock or broth
2
Cracks of pepper
2 tsp
Kosher salt, flaky
1/8 tsp
Nutmeg
1 tbsp
Butter or coconut oil, unsalted
2 tbsp
Olive oil