Gingered Butternut Squash Soup with Fresh Sage

2 Tbsp olive oil
3 cups chopped yellow onion
4 cups diced butternut squash (peeled and seeded)
3 small cloves garlic, roughly chopped
3" piece ginger root, peeled and chopped
3 Tbsp chopped fresh sage (1 Tbsp if using dried sage)
1/2 tsp ground nutmeg (optional)
1/2 tsp ground clove (optional)
6 cups chicken stock (or vegetable stock)
Salt and pepper, to taste

Heat a large saucepan and add olive oil. Add onion and sauté over low heat until soft and translucent. Add diced squash, garlic, ginger, herbs and spices. Cook for five minutes. Add stock. Bring to a boil and lower to a simmer; cook until squash is soft; five to ten minutes.

Puree with blender or food processor. Season with salt and pepper if desired. Return to saucepan and bring to a gentle boil.

Yield approximately five pints.