Buttercup Squash and Sausage Soup

• 1 large or 2 medium (3 lbs total) buttercup squash, halved, seeds removed 2 TB oil
• 1 tsp salt, pepper
• ½ lb sweet Italian sausage, casings removed, or,
• ½ package vegetarian patties
• 1 large onion, chopped
• 6 cloves garlic
• 1 TB sage
• 1 TB marjoram
• 6 cups chicken stock or vegetable stock
• 1 tsp cider vinegar or lemon juice
• ½ cup heavy cream

Cook squash in 400 degree oven for 45 minutes. Scoop flesh. In large saucepan cook sausage around 5 minutes. Add oil, onions to carmalize. Add seasonings, cook 1 more minute. Add squash, stock and boil, bring to a simmer for 30 minutes. Puree in food processor or immersion blender, strain in strainer if desired. Add vinegar and cream.