Roasted Butternut Squash and Sage Soup

2 tbsp unsalted butter

2 tbsp olive oil

1 medium oniondiced

1 butternut squash (about 2 lbs)peeled, seeded, cubed, and roasted

4 applescored, chopped, and roasted

2 tsp 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 pepper

2 cups low sodium brothchicken or vegetable

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

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

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

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

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

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

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

Serve in a bowl and garnish with chopped sage.

NOTE: 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.

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Roasted Butternut Squash and Sage Soup