Roasted Butternut Squash Soup

           1 1/2 pounds butternut squash
           1/2 onion
           1 carrot
           3 garlic cloves, peeled
           1 tablespoon olive oil
           1 1/2 tablespoons butter
           3-4 large sage leaves
           3 cups chicken broth
           1 tablespoon maple syrup
           1 tablespoon apple cider vinegar
              salt and white pepper

          Cut squash, onion and carrots into chunks. In a roasting 
          pan stir vegetables and garlic and olive oil. Roast in a 
          400 degree oven, uncovered, for 30 - 45 minutes until 
          squash is fork tender.

          While vegetables are roasting, in a small pan add butter
          and cook over medium low heat till the butter is browned.
          Turn off the heat and stir in the sage leaves, set aside.

          When vegetables are done transfer to a large pan. Add 
          sage butter, chicken broth and maple syrup.  Bring to a
          boil, then reduce heat and simmer 45-60 minutes.  Blend
          the soup until smooth. Strain the soup through a fine mesh
          strainer. Return soup to pan and add apple cider vinegar, 
          and additional broth or water** to thin out soup to desired
          thickness, salt and pepper to taste.

          **   for more flavor, put the seeds and fiber in a small skillet
                 with some butter and sauté for 5 minutes, add 1 cup of 
                 water and simmer for 5 minutes, strain and use to thin 
                 out soup.