This recipe doesn't require peeling a cumbersome winter squash. You just roast and then scoop. The tart Granny Smith apple adds a sweet and tangy zing, and the eight sage leaves and sautéed yellow onion bring you back to earth. Blend and add some rich, heavy cream to make this delicious roasted butternut squash soup. If you want to cheat, you can often find pre-cut, peeled butternut squash in the fresh produce aisles of some grocery stores. Skip the seeds and croutons to keep the meal smooth.
This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven.... Read More