Step 1

In a large sauté pan, melt butter in oil over medium high heat and add shallots, butternut squash and sage.

Step 2

Sauté for five minutes until the onions are translucent.

Step 3

Add vermouth and cook until vermouth has evaporated.

Step 4

Lower heat to medium and add flour and stir. Cook for one minute.

Step 5

Add stock, salt and pepper and bring to a simmer. Cook until stock has reduced by half, about ten minutes.

Step 6

Add cream and simmer on low heat five minutes. (Mixture should be just slightly bubbling but do not boil)

Step 7

Remove from heat, add cheese and puree with an immersion blender until creamy.

Step 8

Serve over your favorite cooked pasta.