Roasted Butternut Squash Apple and Sage Soup

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It’s official, fall is here and that means cozy soup season is in full swing. Save time by prepping this soup ahead. Before leaving the house in the morning, grab your butternut squash and peel, seed and cube. Then wash and dice the apples. I always leave the skin on because that’s where most of the nutrients are found. According to the United States Department of Agriculture, each apple with its skin contains about 5 grams of fiber, 13 mg calcium, 239 mg potassium and 10mg vitamin C? Store in a Ziploc bag in fridge until you are ready to cook dinner.

Yields1 Serving
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

 2 tbsp unsalted Kerrygold Butter
 2 tbsp olive oil
 1 medium oniondiced
 1 butternut squash (about 2 lbs)peeled, seeded, cubed and roasted
 4 red golden applescored, chopped and roasted
 2 tsp Celtic sea salt
 1 ½ tsp ground cumin
 ½ tsp ground coriander
 ½ tsp ground ginger
 ¼ tsp cayenne pepper
 ¼ tsp fresh sagecan use dry if fresh not available
 ¼ tsp fresh cracked black pepper
 2 cups low sodium brothchicken or vegetable

1

Pre-heat oven to 400 degrees and line a baking sheet with foil.

2

Grab your Ziploc bag of squash and apples. Pour in olive oil, salt and pepper. Seal the bag and mix together to coat evenly.

3

Spread squash and apples on baking sheet in an even layer and roast for 25-30 Minutes or until tender with a fork.

4

In large soup pot, over medium heat, add butter and add onion. Cook until onion is translucent, about 5-6 minutes.

5

Add low-sodium broth, cumin, coriander, ginger, cayenne pepper and fresh sage and stir.

6

Add roasted squash/apple mixture to the pot and begin pureeing with a hand held blender until smooth.

7

Stir butter in until creamy. Season with salt and pepper, to taste.

8

Serve in a bowl and garnish with chopped sage.

9

NOTES: If you choose to peel the skin of the apple, you will still get about 3 grams of fiber and slightly less calcium, potassium and vitamin c. So don’t feel guilty if you peel your apples, it’s more of a personal preference. This is a perfect soup for a large mug as a side to the main course or it can stand alone in a bowl with some crusty bread and butter on the side. Yumm!

Ingredients

 2 tbsp unsalted Kerrygold Butter
 2 tbsp olive oil
 1 medium oniondiced
 1 butternut squash (about 2 lbs)peeled, seeded, cubed and roasted
 4 red golden applescored, chopped and roasted
 2 tsp Celtic sea salt
 1 ½ tsp ground cumin
 ½ tsp ground coriander
 ½ tsp ground ginger
 ¼ tsp cayenne pepper
 ¼ tsp fresh sagecan use dry if fresh not available
 ¼ tsp fresh cracked black pepper
 2 cups low sodium brothchicken or vegetable

Directions

1

Pre-heat oven to 400 degrees and line a baking sheet with foil.

2

Grab your Ziploc bag of squash and apples. Pour in olive oil, salt and pepper. Seal the bag and mix together to coat evenly.

3

Spread squash and apples on baking sheet in an even layer and roast for 25-30 Minutes or until tender with a fork.

4

In large soup pot, over medium heat, add butter and add onion. Cook until onion is translucent, about 5-6 minutes.

5

Add low-sodium broth, cumin, coriander, ginger, cayenne pepper and fresh sage and stir.

6

Add roasted squash/apple mixture to the pot and begin pureeing with a hand held blender until smooth.

7

Stir butter in until creamy. Season with salt and pepper, to taste.

8

Serve in a bowl and garnish with chopped sage.

9

NOTES: If you choose to peel the skin of the apple, you will still get about 3 grams of fiber and slightly less calcium, potassium and vitamin c. So don’t feel guilty if you peel your apples, it’s more of a personal preference. This is a perfect soup for a large mug as a side to the main course or it can stand alone in a bowl with some crusty bread and butter on the side. Yumm!

Roasted Butternut Squash Apple and Sage Soup