This simple to make, healthy and hearty soup eats like a meal. Even your kids will love it!
- One large butternut squash (about 3 pounds), halved vertically and seeded
- 3 tablespoons olive oil, divided
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- ½ green apple
- 3 to 4 fresh sage leaves
- Freshly ground black pepper, to taste
- Up to 4 cups (32 ounces) vegetable broth
- 2 tablespoons olive oil and enough olive oil to coat the squash
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside.
- Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes.
- Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
- Meanwhile, in a medium skillet or pot, warm 1 tablespoon olive oil over medium heat until shimmering.
- Add the chopped shallot, 3 to 4 sage leaves and 1 teaspoon salt.
- Cook, stirring often, until the shallot has softened and is translucent, about 2 to 3 minutes.
- Add the chopped and peeled green apple and cook for another 2 minutes, stirring frequently.
- Stir in the reserved butternut, and 3 cups of vegetable broth or water.
- If you have a high performance blender like a Vitamix, transfer the cooked mixture to your blender. Secure the lid and select the soup preset. Blend until creamy and consistent.
- If you’d like to thin out your soup a bit more, add the remaining cup of broth, salt and pepper to taste.
- Garnish with fresh cracked pepper and drizzle of olive oil.
- Serve and enjoy!