Roasted Butternut Squash soup

A simple and appetizing soup. An idea when serving the soup: garnish with some roasted and chopped hazelnut or other nut.

Ingredients:
2 small butternut squashes (1 1/2-2 lbs. each)
6 Tbs. unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock
salt and ground pepper to taste
ground nutmeg to taste, if needed
pinch of sugar, if needed

~ Preheat oven to 400 F.
Slice each squash in half lengthwise, remove and discard seeds, and prick with a knife. Place the squash on baking sheets and bake for approximately 1 hour, or until flesh can easily be penetrated with a knife. Remove from oven. Scoop out the pulp from the skin, and set aside in a bowl.
In a Dutch oven over low heat, melt the butter. Add the onions to the melted butter and half of the sage. Cook for 8-10 minutes, or the onions are tender and translucent. Add the stock and squash pulp, bring to a boil. Turn the heat down and simmer for a few minutes. Remove from heat.
Puree in batches in a blender or food processor. Reheat gently over low heat and season with salt and pepper. If the soup tastes starchy, add a little nutmeg. If the nutmeg doesn't add the right flavour, add the pinch of sugar. 

Serve in pre-warmed bowls, and garnished with remaining sage and (optional) nuts, or nutmeg.