Autumn Butternut Squash with Sage and Apple

Serves

45 min

90 min

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I love to make tasty soups in the fall and winter months. They warm your kitchen as you cook them the warm your body when you eat them.

Preheat the oven to 425 degrees.
In a large mixing bowl toss the squash, carrots, onion, apples, garlic and the dried herbs in the olive oil and spread them evenly on a foil-lined baking sheet.
Roast in the oven until the squash is tender approximately 35-45 minutes.
The vegetables should be tender and lightly browned.
Remove them from the oven and transfer the contents from the baking sheet to a large stockpot set over medium heat.
Add the vegetable stock, bring the contents to a simmer and cook for 15 minutes.
After 15 minutes, remove the soup from the heat and purée with a food processor in batches.
If the soup is too thick, add a bit more stock. If using yogurt/milk, mix in a small bowl before adding to soup.
Add the heavy cream or yogurt/milk mixture. (Be sure to remove from heat first.)
Taste the soup and adjust seasonings with salt and pepper as needed.