Butternut Squash Soup

SERVES: 6 portions

RECIPE TIME: 45 - 60 Minutes

What you need:

  • 3 Cup Butternut Squash, Halved
  • 1 Tbsp Olive Oil
  • ½ Cup Apples, Peeled and Diced
  • ½ Cup Diced Onion
  • 1 tsp Sage
  • 3 Cup Veggie Stock

What to do:

  1. Make sure to wash your hands before you begin.
  2. Preheat oven to 400F.
  3. Place squash on parchment lined baking sheet. Brush with olive oil and roast until tender, about 30-40 minutes. Once cooked remove from skin.
  4. Meanwhile, peel, core and cut apple into a medium sized dice. Cook apple, onion and sage in a large saucepan on medium heat until softened (about 7 minutes). Add veggie broth and bring to a boil.
  5. Reduce heat and add roasted squash for about 15 minutes. Remove pan from heat to cool. Puree the soup until smooth.