makes about 1 1/2 cups
1 cup roasted butternut squash puree
1/2 cup low-sodium vegetable broth
1/2 cup organic half-and-half
fine sea salt and freshly ground black pepper, to taste
ground rubbed sage [optional]
ground nutmeg [optional]
1. Add the roasted butternut squash puree to a small sauce pot. Stir in the vegetable broth and half-and-half and bring to a simmer over medium heat.
2. Season to taste with salt and pepper.
3. Add additional ground rubbed sage to taste.
4. Season with a dash of ground nutmeg, if desired.