1 tbsp olive oil
1 medium butternut squash
2 medium carrots
1 medium potato
4 cups vegetable stock
1 tbsp brandy
1 tsp dried thyme
1/4 tsp dried sage
salt and cayenne pepper to taste
Dice the butternut squash, carrots, and potatoes and set aside. Heat the oil in a large pot and add the squash, cooking for 5 minutes. Add the garlic and cook for another minute, then add the remaining vegetables, the stock, brandy, and herbs. Bring to a boil and reduce heat to low, cover pot, and simmer for 35-40 minutes. Use an immersion blender, or transfer the soup to a blender in batches, and blend until soup reaches desired consistency. Return to pot and season with salt and cayenne pepper.
