Butternut Squash Soup

By CangersFla

Ingredients

• 2 TBSP honey
• 3 TBSP canola or veg oil (no olive)
• 2 Butternut squash (3 lbs) peeled, diced, seeded
• 2 yellow onions, quartered
• 1 granny smith apple, peeled, quartered, cored
• 5 cups chicken stock
• Salt and pepper to taste
• 1/4 tsp nutmeg
• 1/2 cup half-and-half
• 1/3 cup coarsely chopped pistachios
• 4 tsp minced fresh sage
• 450 degree oven

Preparation

Step 1

In small bowl mix honey and oil
Line shallow baking dish with foil
With cut side up, place squash, onion, apple
Brush with honey and oil mixture
Bake 1/2 hr; turn and back another 1/2 hr
Cool

Scoop squash out, chop onion and apple
Combine following in medium soup pot:
Squash/onion/apple mixture
Broth
1/2 tsp salt and pepper
Nutmeg

Simmer (not completely covered) 20-30"
Cool
Place in blender
Simmer (taste at this time - salt and pepper if needed)
Stir in half-and-half
Simmer until warm enough to serve
Top with pistachio and sage