Roasted Butternut Squash Soup
Ingredients:
1 Butternut Squash
2 Tbsp butter
2 Granny smith apples
1 large yellow onion
8 Sage leaves
4 Cups Chicken Broth
Salt and Pepper to taste
1 1/3 Cups Light Cream
Instructions:
Preheat oven to 425 degrees
Cut squash in half the long way and scoop out the seeds.
Rub the cut side with olive oil and place cut side up on a baking sheet. Bake for about an hour or until the squash is easily pierced with a fork.
Once squash is done roasting set aside to let cool until can be handled without burning your hands.
When squash is almost cool enough, medium dice apples and onions and cut sage leaves.
Add butter to a heavy bottom pot or dutch oven and heat on medium until melted.
Add apples, onions and sage to pot and cook, stirring occasionally for about 10 minutes or until onion starts to soften.
While apples and onions are cooking, scrape out squash from the skin and into a bowl.
Once apples and onions are ready, add the squash and the chicken broth to the bot and turn up the heat to medium-high to bring to a boil.
Once boiling, cover pot and reduce heat to low/medium-low and simmer for 20-30 minutes or until the apples and onions are very soft.
Remove from heat and stir in the cream and salt and pepper.
Using an immersion blender, or working in batches move to a standalone blender, blend the soup until it reaches the desired consistency.