Ingredients
- Butternut Squash and Apple Soup.
- 1 medium sized butternut squash, peeled and cut into chunks
- 2 sweet potatoes, peeled and cut into chunks
- 2 garlic cloves, in their skins
- 1 onion, cut into quarters
- 1 teaspoon of cinnamon
- 1 teaspoon of cumin
- Salt and pepper
- Fresh sage, full leaves
- Olive oil
- Water (if preferred chicken or vegetable stock)
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Butternut Squash and Apple Soup
Time: 10 minutes prep, 50 minutes cook
Servings: 6
Directions
- Pour over a tablespoon of olive oil to cover the veggies, garlic and sage.
- Heat the oven to 425F
- Place all the ingredients into a large roasting pan (if the pan is overcrowded use 2 otherwise the veggies will steam instead of roast).
- Roast for approximately 50 minutes to an hour, until all the veggies are soft and slightly brown at the edges.
- Remove to cool a little for 10 minutes or so and then blend in a blender with water, or if you prefer chicken stock or vegetable stock.
- Check the seasonings.
- Serve with a garnish of sage and a small dollop of creme fraiche, or if you prefer, a swirl of cream.
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Summary
A perfect Fall soup, full of goodness.