Spicy Roasted Butternut Squash Soup

In my first semester of culinary school, I fell in love with making soups. I loved the entire process, making stock to have on hand, making sure all other ingredients were sized to fit on the spoon, the smell of mirepoix sauteing, seasoning layer by layer, and slowly adding cream as to not curdle it. The thing is, I was damn good at it too. I always told myself, that if I end up in a classic French brigade de cuisine, I would be a Saucier (one who is in charge of sauces and warm hors d'oeuvres...another one of my favorite things to do) or a Potager (soup maker). When the weather starts getting cold, I can live off of soup. This is one of my favorite fall soups. Local butternut squash, spicy sausage, and a splash of cream to balance the two, this soup makes me want to put on fuzzy socks and curl up on the couch. I typically make a double batch and freeze in serving size containers. Makes for an easy, ready to go meal.

You will need:
1 butternut squash, about 2 pounds
2T olive oil
1c onion, small diced
1 1/2t garlic, minced
1/2c carrot, small diced
1/2t ground cumin
2 c low sodium vegetable stock*
1/4c heavy cream
3 links spicy sausage, such as spicy Italian, andouille, or chorizo**
Salt and Pepper to taste

*For the love of Julia, always use low to no sodium stocks, you can always add salt
**You can use pork or chicken sausage, I used a spicy Italian chicken sausage.

Preheat the oven to 400 degrees. Cut the squash in half and drizzle lightly with olive oil, and season with salt and pepper. Place on a sheet pan, cut side up and roast for 40-50 minutes. Allow the squash to cool to the touch. In a large sauce pot, heat the oil on medium heat. Add the onion, carrot, and garlic, and cook until the onion begins to brown. Add the cumin, salt, pepper, and scoop the squash into the pot. Add stock and simmer for 15-20 minutes. Meanwhile, in a frying pan, add the sausage. Cook until done and either chop finely with a knife or pulse until fine in a food processor.When the soup is done, blend together with an immersion blender (or in batches in a food processor). Puree until smooth. Fold in the sausage and slowly add cream. Season with salt and pepper.