Butternut Squash Soup with Sage Brown Butter

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for about 4 minutes, until soft. Add the squash, chicken stock, and cayenne pepper. Season with the salt and pepper and bring the mixture to a boil. Reduce the heat to low and simmer for 20 to 30 minutes, until the squash is very tender. Season with additional salt and pepper if needed.

2. Remove from the heat and add the cream cheese, stirring until completely melted. Using an immersion blender, purée the soup until thick and smooth.

3. Meanwhile, melt the butter in a small skillet over medium heat, cooking just until the butter begins to brown. Stir in the sage and remove skillet from the heat.

4. Ladle the soup into bowls and drizzle each with some of the sage brown butter.