Roasted butternut squash soup has been on my wishlist since a long time. Simply loved it when I finally prepared it. Sweet, and nutty with homegrown sage.
2 cups skinned and cubed butternut squash
1/2 apple skinned and cubed
1 red onion roughly chopped
3 cloves garlic
dried sage leaves
Freshly ground pepper
2 cups vegetable or chicken stock
- Spread the squash, tossed with EVOO and salt in a baking tray. Roast till half done.
- Add the apple, onion and sage, mix well and roast till well done.
- Cool and blend.
- Heat stock in a pan and add the puree.
- Season with dried sage and serve with croutons.