Ingredients:

Small onion coarsely chopped
Medium sized butternut squash
3 medium carrots
6-7 leaves fresh sage
Couple sprigs of thyme
1 table spoon butter
A dollop of sour cream (optional)
1/4 cup milk
Salt to taste

Directions:
1. Peel carrots and squash and cut them into small pieces (to your desired size). Roast together in oven at 450 degrees with a sprinkle of oil and salt. Squash are done when tender to the touch.
2. Chop onions and 1/2 of the sage and add to a pan on stovetop with small amount of oil. Cook until onions are translucent.
3. Add the previously roasted squash and carrots to the pan with onions and sage. Add 2 cups of water and bring to a boil.
4. Turn off stove and use an emulsion blender (or spoon mixture into regular blender but be careful while its still hot) then blend ingredients until smooth. The soup will be thick at this point. Return to pan and add 1/4 cup milk of your choice. Stir, taste and season with salt as necessary.
5. In a separate skillet heat the butter and add remaining sage leaves and couple sprigs of thyme. Cook until they look fairly crispy.
6. Spoon soup into serving dish. Add a dollop of sour cream and stir slowly to get some white through the soup. Add few leaves of sage and springs of thyme from the skillet and drizzle few drops of the melted butter from the skillet where you cooked the sage onto your soup.
7. Ready to serve