Ingredients

1 butternut squash

1/2 Brussels sprout

12 large sage leaves

1 1/2 cups of cream

1 1/2cups of vegetable stock + 1 or 2 more in reserve

olive oil

butter

Lucky Cajun Black Label and Lucky Cajun Sodium Free

Directions

Cut squash in half length wise, scoop out seeds, rub with olive oil, place face down on roasting pan in 375* oven. If you a having trouble cutting a larger squash cut into shorter pieces, place pieces on cut end and slicing in half will be easier.

Roast till soft and mushy and peel off skin.

Cut Brussels sprouts in half, coat in butter, place face down on sheet pan and roast at 425* until browned and slightly cooked 5 to 6 minutes.

In food processor add 5 cups of roasted squash and puree till smooth. Add puree, cream and 1 1/2 cups of stock to medium soup pot. Heat slowly and season with Lucky Cajun Black Label to taste.

You cannot wake away from brown butter sauce be sure to prepare right before you plate. Place stainless steel saute pan on stove and turn heat to medium. Add half a stick (2oz) of unsalted butter to pan as the butter melts and begins to caramelize add fresh sage leaves and a few good pinches of Lucky Cajun Sodium Free. The sage will get crispy and the seasoning will add color, flavor and an incredible aroma to your kitchen. If it burns turn down heat and try again. If it doesn’t caramelize turn up the heat.

Pour soup into bowls, place browned Brussels into soup and drizzle with the brown butter sauce.