Sautee the onion, carrot and celery in the butter until onion is translucent
Add butternut squash and sautee until just getting a little browned
Add chicken broth to the pot and sage, salt and pepper
Simmer until squash is fork tender.
Transfer in a few batches, the soup to the blender and puree
Heat puree over the stove and add cream and brown sugar.
Serve.
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