Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Ingredients: 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed; 2 tablespoons unsalted butter (1/4 stick); 1 medium Granny Smith apple (about 8 ounces); 1/2 medium yellow onion; 8 fresh sage leaves; 2 1/2 cups low-sodium vegetable or chicken broth; 2 1/2 cups water; 1 1/2 teaspoons kosher salt, plus more as needed; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1/3 cup heavy cream; 1/2 cup toasted pumpkin seeds, for garnish (optional)

Roasted Butternut Squash Soup was pinched from <a href="http://www.12tomatoes.com/2013/09/recipe-butternut-squash-soup.html" target="_blank">www.12tomatoes.com.</a>

INGREDIENTS

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4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed

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2 tablespoons unsalted butter (1/4 stick)

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1 medium Granny Smith apple (about 8 ounces)

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1/2 medium yellow onion

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8 fresh sage leaves

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2 1/2 cups low-sodium vegetable or chicken broth

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2 1/2 cups water

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1 1/2 teaspoons kosher salt, plus more as needed

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1/4 teaspoon freshly ground black pepper, plus more as needed

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1/3 cup heavy cream

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1/2 cup toasted pumpkin seeds, for garnish (optional)

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