Roasted Butternut Squash Soup

I love roasting up butternut squash in the fall and winter months and I’ve come up with two, real simple recipes for a satisfying butternut squash soup. PS: If you wanna skip the soup part, the roasted Butternut Sage is delicious on its own.

Ingredients for Butternut Sage Soup

1 butternut squash, peeled and cut into 1″ chunks

1 onion, cut into 1″ chunks

2 Tbsp fresh sage

olive oil

kosher salt and pepper

2 Tbsp honey

2 Tbsp unsalted butter, melted

1 quart low-sodium chicken broth or veggie broth

Preheat oven to 400. Place cut squash, onion and fresh sage leaves on baking sheet. Drizzle with olive oil to coat. Sprinkle with salt and pepper to taste. Add honey and melted butter. Toss to coat completely. Roast for 35-40 minutes or until squash is tender. Let cool a bit then put all roasted bits into food processor. Process till smooth then slowly add broth while processor is running. Add till it reaches your preferred consistency. You may need to process in two batches to avoid overflow. Puree till smooth then put in large saucepan, heat, season with salt and pepper to taste, and eat up.

Ingredients for Butternut Apple Soup

1 butternut squash, peeled and cut into 1″ chunks

2 apples, I used a granny smith and a macoun but any favs will work, peeled, cored and cut into 1″ chunks

olive oil

kosher salt and pepper

2 Tbsp unsalted butter, melted

1 quart low-sodium chicken broth or veggie broth

Follow directions above substituting apples for onion.

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