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Easy Roasted Butternut Squash Soup

Simple, healthy and delicious soup!

Ingredients

  • 1-2 med Butternut Squash cut in half and pierced with fork
  • 1 med Granny Smith Apple peeled and chopped
  • 1 tsp grated fresh ginger
  • 1/2 med yellow onion chopped
  • 1 tbsp butter
  • 8 fresh sage leaves or 3/4 tsp dried sage
  • 2-3 cups Veggie or low sodium chicken broth
  • water as needed if too thick
  • salt and pepper to taste (go easy here)
  • 1 tsp minced garlic (optional)

Instructions

  1. 1.Heat oven to 425. Roast squash in baking pan with a little water face down 50-60 min until soft


    2. Saute Onion, apple, garlic and ginger in butter. Season with salt and pepper. 7 min until soft. Set aside.


    3. When squash is ready and cooled a bit, scoop out flesh into pan and simmer, breaking up chunks of squash and adding broth, apple and onion mixture. About 15 min.


    4. Using a blender or food processor, blend squash mixture adding liquid as needed until thicker soup consistency is reached and mix is smooth.


    5. Can add more granny smith apple as garnish and enjoy!


    This soup freezes well in mason jars to enjoy later!