Ingredients

Butternut squash Soup:
4 tablespoons DaVinci® Extra Light 100% Pure Olive Oil
12 garlic cloves, thickly sliced, divided
8 fresh sage leaves
1 white onion, chopped
2 celery stalks, chopped
2 medium carrots, peeled and cut into ½-inch rounds
½ teaspoon dried thyme
½ teaspoon red pepper flakes
½ cup brandy or sherry
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
6 cups chicken broth

Confit of Peppers, Asparagus and Spicy Sausage:
2 tablespoons DaVinci® Extra Virgin Olive Oil
½ white onion, finely diced
1 cup spicy smoked sausage, cut into ¼-inch dice
1 cup fresh asparagus, peeled and cut into ¼-inch rounds
1 small red bell pepper, finely diced
2 garlic cloves, finely chopped
¼ teaspoon red pepper flakes
2 tablespoons brandy
2 tablespoons softened butter
Salt and pepper to taste
½ teaspoon truffle oil (optional, for an extra kick) and 1/2 c Parmesan

To prepare the Butternut Squash Soup:

In a stockpot, heat the extra light olive oil over high heat. Add 4 cloves of sliced garlic and the fresh sage leaves, and cook over medium-low heat for 1 to 2 minutes

Add the onion, celery, remaining garlic, carrots, thyme and red pepper flakes to the pot. Cook over medium-high heat, stirring well, until the onion begins to soften, about 3 to 4 minutes.

Add the brandy or sherry, bring to a boil, and stir well to dislodge the brown bits at the bottom of the pot. Cook until the brandy or sherry is reduced by half, about 3 minutes.

Add the pieces of butternut squash and the chicken broth, and bring to a boil; reduce the heat to medium-low and cook for 40 to 45 minutes, stirring well every 15 minutes. Add the soup, in batches, to a food processor and process it to a smooth, cream-like consistency. Strain, place the soup back in the stockpot, and keep warm.

Serve the soup in bowls and garnish with the Confit of Peppers, Asparagus & Spicy Saus