Butternut Squash Soup

1 shallot, finely chopped
4 T olive oil
3 lb. butternut squash, peeled and cubed
11 whole leaves of fresh sage, washed, divided
4 cups vegetable stock
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup vegan cream cheese (I think you could probably use almond milk too?)
1/2 cup light brown sugar
1 tsp. ground cinnamon
pinch of nutmeg

1. In stockpot, saute the shallot in olive oil over medium heat.
2. Add squash, 3 sage leaves, vegetable stock, salt, and pepper. Cover and bring to a boil. Simmer, covered, for 20-30 minutes, until squash falls apart when stuck with a fork. 
3. Puree soup by portions in a firmly covered blender, 2 cups at a time. When you've finished, return pureed mixture to stockpot. 
4. Stir in cream cheese, brown sugar, cinnamon, and nutmeg over low heat. Taste the soup to determine whether or not to add more cinnamon, sugar, salt, and pepper. 
5. Serve garnished with whole leaves of fresh sage.