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://12tomatoes.com/page/3/" target="_blank">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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