Sweet Roasted Butternut Squash Soup
Ingredients for Sweet Roasted Butternut Squash Soup:
1 medium butternut squash, halved lengthwise and seeds removed
2 tablespoons unsalted butter
1 medium Granny Smith or Fuji apple
1/2 medium yellow onion
1 1/2 teaspoons rubbed sage or 4 fresh sage leaves
1 1/4 cups chicken or vegetable broth
1 1/4 cups water
1 teaspoon kosher salt
1/4 teaspoon white pepper
Dash of black pepper
1/3 cup heavy cream
Sour cream
Preparation:
Heat the oven to 425 degrees F and arrange a rack in the middle.
Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet.
Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves or rub it on evenly with your fingers.
Season generously with salt and pepper.
Roast until knife tender, about 45 minutes to 1 hour.
Meanwhile you can peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter...