In a saucepan, melt the fat and sauté the onions, sage, thyme, and salt on medium heat until the onions are translucent.

In a soup pot over high heat, quickly sear the meat until a brown crust forms. You do not need to cook it through.

Add the onion mixture, beef stock, allspice, nutmeg, and bay leaf to the pot.

Bring to a boil then reduce to a low simmer for at least 1 hour. The longer the better, as the flavors will meld and the meat will tenderize.

Right before serving, add in the cubed butternut squash and dried cherries.

Gently stir in the pureed pumpkin. You may need to add more depending on how much liquid your meat yields. Add enough to reach desired thickness.

Cook to heat through. Serve.