This is a fall soup that will warm your soul. You will love the intensified flavor you get in the soup from roasting the squash in the oven. You will love the simple and fresh flavors in the soup. This is a veggie based soup that is super good for you. Make a double batch because this is a great soup to freeze and have for another time.

Ingredients
4 pounds butternut squash (roasted)
olive oil, salt and pepper
2 tablespoons butter
1 medium Granny Smith Apple (diced)
1 medium onion (diced)
8 fresh sage leaves
4 cups chicken broth
1 1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup heavy whipping cream
Pumpkin seeds

Instructions
First cut squash in half and remove seeds. Place on baking sheet, drizzle with oil and sprinkle with salt and pepper. Bake squash in a 350 degree oven for one hour or until fork tender. When done take out and let cool. When it is cool to the touch peel the skin off and cut into big chunks. Then in a soup pot add butter, onion, apple and sage. Sauté till apples are soft. Then add squash and onions to a blender with the water and broth. You may need to do it in two batches. Add it all back into the same soup pot. Then add in salt and pepper. Taste it to see if more is needed. Cook stirring every few minutes till heated threw. Then add heavy whipping cream stir to combine. When ready to serve top with pumpkin seeds if desired. Enjoy!
This is a great soup to add to your Thanksgiving dinner!

This is Renee “Doing what I Love”

To see me make it live click here. https://www.facebook.com/122787555047018/videos/469788707693399

Here are some of my favorite kitchen tool to help you make this recipe.
https://hollyandrenee.com/product/10-inch-chef-knife/
https://hollyandrenee.com/product/cutting-boards/