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Roasted Butternut Squash Soup

Christine Gallary
  • 120 minutes
  • Serves 6 to 8

INGREDIENTS

4

lbs Butternut squash, whole

1

Granny smith apple (about 8 ounces), medium

8

Sage, fresh leaves

1/2

Yellow onion, medium

2 1/2 cups

Vegetable or chicken broth, low-sodium

1/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

1/2 cup

Pumpkin seeds, toasted

2 tbsp

Butter, unsalted

1/3 cup

Heavy cream

2 1/2 cups

Water