Savory Butternut Squash Soup

Ingredients:

4 lbs Butternut squash

2 Yellow onions, sliced

1 Apple, sliced

1/2 C Freshly squeezed orange juice

4 T Olive oil

6 C Chicken stock

1/2 t Rubbed sage

Salt

Pepper

Seasoned croutons

Directions:

Preheat oven to 400 degrees. 

Place the butternut squash and 2 T of Olive oil on a sheet pan and roast for 25 minutes or until soft. 

Place the remaining 2 T of Olive oil in a large stockpot and sauté the onions and apples until soft -- about 5 minutes. 

Scoop out the butternut squash and add to the onion and apple mixture. 

Add chicken stock and orange juice to stockpot and let cook for 20 minutes, stirring occasionally. 

With an immersion hand blender, purée soup until smooth.

Season with sage, salt, and pepper. Serve topped with croutons. 

Makes: 6 Servings

 

*My Mom's recipe