Butternut Squash Soup | #Homemade

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Butternut Squash Soup

2 medium butternut squash
1 tbsp oil
6-8 fresh sage leaves
1 yellow onion, finely diced
1 Granny Smith apple, peeled and diced
8 cups vegetable or chicken broth
salt and pepper
⅓ cup heavy cream or cashew milk (optional)
pumpkin seeds for garnish

Preheat oven to 375°F.
Using a large sharp kitchen knife carefully remove the top and bottom from squash. Cut it in half lengthwise.
Scoop out the seeds.
Coat the cut-side of the squash with oil and season with salt and pepper.
Place the squash, cut side up, on a parchment-lined baking sheet.
Roast squash for 1 hour or until it’s fork tender.
Remove squash and allow it to cool until it’s safe to handle.
Use a large spoon to scoop the squash out of the skin and set it aside.
In a large Dutch oven or saucepot heat oil over medium-high.
Add sage leaves and fry them for 1-2 minutes.
Remove sage leaves from oil and set aside for use as garnish.
Add onion and apple and sauté until they’ve softened.
Add vegetable broth, squash, salt and pepper.
Bring mixture to a boil and then reduce heat to medium-low and simmer for 20-30 minutes.
Turn off heat and stir in cream.
Puree soup using an immersion blender or a traditional blender.

If using a traditional blender, remember to only fill your blender 1/3 full. Remove the centre insert in the lid of your blender to allow hot air to escape. And cover ¾ of the hole with a kitchen towel to avoid splashes. Use extreme caution as not following these steps can result in a dangerous accident.
Serve soup garnished with fired sage and toasted pumpkin seeds.

USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.

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