Directions

1. Melt butter in a pot over medium-high heat. Add 1 diced large yellow onion, 2 diced medium carrots, and 4 crushed garlic cloves. Cook, stirring occasionally, until softened, and lightly browned, about 8 minutes.
2. Stir in chopped butternut squash, vegetable broth, cherry cinegar, 2 teaspoons chopped sage leaves, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Bring to a boil.
3. Reduce the heat to maintain a simmer. Partially cover and cook until the squash is tender and starting to fall apart, 20 to 30 minutes.

4. Turn off the heat. Add Red Truck Orchards Cherry Vinegar.

5. Use an immersion blender and blend directly in the pot, or blend in batches in a stand blender until creamy and smooth. Taste and season with kosher salt and black pepper as needed. Serve drizzled with heavy cream and garnished with more finely chopped fresh sage leaves and black pepper if desired.