Fanika's Favorite Pumpkin Soup

• 1 butternut squash (around 1kg - 1.5kg / 2-3 pounds)
• 2 large onions
• 2 cloves of garlic
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1000 ml (4 cups) vegetable broth
• 250 ml (1 cup) heavy cream (or soy cream)
• 1/4 tsp nutmeg, cumin
• salt, pepper

 Directions: 

1. 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. Quick tip:The thinner the squash is sliced, the sooner it will cook.
2. Add the vegetable broth (or water), and continue to simmer for 10 minutes covered with a lid.
3. Remove from the heat and transfer to a blender (or use an immersion blender) to blend into a smooth soup. Pour in the heavy cream, and season to taste with salt, pepper, nutmeg and cumin. Stir well.
4. Divide the soup between six plates, top with 100% pumpkin seed oil, add micro-greens for garnish and slice of toasted sourdough bread.