cook the squash and vegetables
Peel the butternut squash, remove the seeds, and thinly slice it. Peel the onion and thinly slice it. Peel the garlic and finely dice. Place a pot over low heat. Add the oil, butter, onion, and garlic. Saute for 5 minutes, then add the sage and squash. Cook for 10 - 15 minutes or until the squash is soft, stirring occasionally.TipThe thinner the squash is sliced, the sooner it will cook.
add the vegetable broth
Add the vegetable broth (or water), and continue to simmer for 10 minutes covered with a lid.
blend and season
Remove from the heat and transfer to a blender (or use an immersion blender) to blend into a smooth soup. Pour in the milk, and season to taste with salt, pepper, and cayenne pepper. Stir well.
Divide the soup between six plates and serve with chopped walnuts or pepitas, some pumpkin seed oil, or heavy cream.