Ingredients

• 4 lbs. whole Butternut Squash (6 cups)
• 2 tablespoons butter
• 1 medium Apple (any variety), diced small
• 1/2 medium onion, diced small
• 8 sage leaves, rubbed in hands until crumbled (or 1.5 teaspoons rubbed sage/1 teaspoon dried sage)
• 2 1/2 cups vegetable or chicken broth
• 2 cups water
• 1 1/2 teaspoons salt
• 1/4 teaspoons pepper
• 1/3 cup cream (optional)

Directions

1. Roast squash until done, about 1 hour in oven at 350 F
2. Melt the butter
3. Sautee the apple, onion, and sage
4. Season with salt and pepper
5. Mix squash, with apple, onion, and sage
6. Add the broth and water
7. Bring to a boil
8. Simmer for 15 minutes
9. Add the cream (optional)
10. Use an immersion blender or food processor to puree the soup