Seasonal Butternut Squash Soup

1/4 cup oil (i use coconut)

2 or 3 small butternut squash (3 lbs)

6 unpeeled garlic cloves

2 large onions peeled and quartered

1/4 cup water

3 cups apple juice or stock

1/2 tsp dried thyme

1/4 tsp ground nutmeg

1 tsp salt ( i use sea salt)

ground black pepper to taste

2 tsp butter

20 fresh sage leaves sliced

Preheat the oven to 400*. Brush the bottom of a large baking pan with oil  and set aside. Cut the squash through the stem ends into halves and prick the skin with a knife, scooping out the seeds with a spoon. Brush the cut surfaces with a tbsp of oil nest the garlic inside the squash cavities and place the squash halves in the pan cut side down. Add the onions to the pan and brush with remaining oil. Pour the water into the bottom of the pan and cover with foil and bake 50 min. uncover and bake for 5-10 min more until the squash is tender and onions are soft. When the squash is cool enough to handles scoop out the flesh. Squeeze the garlic cloves our of their skins and discard the skin. In batches in a blender, combine the baked vegetables apple juice or stock, thyme, nutmeg, salt and pepper and puree until smooth. pour the soup into a pot and gently reheat. In a small skillet, melt the butter and saute the sage leaves until dark and curled. Garnish each bowl of soup with sage leaves or just blend into the soup for added flavor. (i use dried sage if that's all I have).