Roasted butternut squash and apple soup

 

This is a quick soup I made this afternoon, I used sage as the herb which gives it a holiday stuffing kinda flavor.

1 medium butternut squash- cut half, seeds removed

1 tbsp earth balance butter

1 tbsp earth balance butter

1 small onion- small diced

1 tsp ground sage

2 apples-peeled and grated

6 cups water

1 tsp apple cider vinegar

1 tbsp maple syrup

sea salt

freshly ground pepper

Preheat oven to 400.

Rub the butter on the squash flesh side.

Place on a pan, flesh side down

Roast until soft and golden ( about 45 minutes)

In a large pot heat butter, add onions. Saute until soft

Add sage, stir until absorbed.

Add water.

Scoop out flesh of roasted squash add to water with grated apple.

Bring to a boil and allow to simmer until apple is soft.

Blend in a blender in batches.

Pour into a pot. 

Season with vinegar, syrup, salt and pepper