Butternut Squash Soup with Apple and Ginger

Ingredients

• 3 Cups butternut squash in one-inch diced
• 1 Tablespoon olive oil
• 1/2 Teaspoon salt
• 1/4 Teaspoon freshly ground black pepper
• 1 Cup vegetable oil
• 1 bunch fresh sage leaves
• Salt, to taste
• 2 1/2 sticks butter
• 2 large yellow onions, medium dice
• 2 Teaspoons salt
• 10 Cups butternut squash peeled, seeded and diced in to one-inch cubes
• 3 unpeeled, golden delicious yellow apples, cored and chopped into one-inch pieces
• 1/2 Cup fresh ginger, peeled and thinly sliced, sliced across the grain
• 1 Teaspoon ground black pepper
• 8-10 Cups chicken stock

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