All about Butternut

Last Tuesday evening we had our monthly supper club. A group of five of my lady friends and I meet at a different home each month and everyone clubs in on bringing something for the supper.
I was very impressed with a delicious Butternut soup made by Michelle Holdsworth, so much so, that I attempted to recreate it.
Well, Mich, let me know if it is anywhere near as delicious as yours!
I made a Roasted Butternut and Feta salad to contribute to the evening and I have also included that recipe.

Creamy Butternut Soup:
Ingredients:
1 large butternut squash (peeled and cubed)
1/2 tsp dried sage
150ml cream
+-100ml milk to thin out the soup a bit
saklt and freshly ground black pepper to taste
4 strips bacon (diced)
2 onions (diced)
1 clove garlic (sliced)

Method:
Place the cubed butternut in a pot to boil.
Fry the bacon, onion, garlic, peppers and salt until nicely translucent and cooked through.
Add in the cream and 50ml milk. Simmer until cream thickens slightly.
Once the butternut is cooked, allow to cool.
Put all the ingredients into a blender and blend until smooth. Check the consistency, if needed add more milk.
Return to the pot to keep warm and serve with fresh coriander sprinkled on top.

Roasted Butternut and Feta Salad:
Ingredients:
1 large butternut squash
3 tblsp olive oil
salt and freshly ground black pepper to taste
baby spinach leaves for serving (optional)
2 rounds feta cheese
1 tblsp white grape vinegar
1 tsp Balsamic vinegar
1 garlic clove, (crushed and cooked slightly in a little olive oil until soft)
1 tsp honey
4 tblsp olive oil
paprika
1/2 cup mixed seeds

Method:
Roast butternut in a preheated oven of 200'C with olive oil, salt, pepper and a little paprika and seeds.
Remove from oven when cooked through and slightly charred, but still keeps it's shape.
Mix vinegars and garlic in a bowl. Stir in the honey, and whisk in the oil until it emulsifies.
Season with salt and pepper.
Mix together the butternut, dressing and crumble the feta over and serve on top of baby spinach leaves.