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1 Butternut Squash
1 tablespoon Olive Oil
1 tablespoon Brown Sugar
1 teaspoon Salt
3/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1/2 teaspoon Coriander
1 small Yellow Onion diced
2 cloves Garlic minced
3 tablespoons Unsalted Butter
8 Fresh Sage Leaves chiffonade
3 cups Vegetable Stock (homemade if possible)
1 1/2 cup Half & Half
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