Butternut Squash Soup

1 mediumButternut squash, halved and seeds removed
1Red apple, quartered
2Shallots, halved
2 clovesGarlic, whole
1 tablespoonLa Tourangelle Toasted Pumpkin Seed Oil
1 teaspoonSea salt
4 sprigsFresh sage
1 cupWater
To tasteSalt and papper
Pumpkin seeds
La Tourangelle Toasted Pumpkin Seed Oil


Preheat oven to 400 degrees.

Coat squash, apple, shallots and garlic with Toasted Pumpkin Seed Oil and sea salt.

Place sage sprigs in the bottom of a greased 911 baking dish; cover with squash, cut-side down. Then fit the rest of the coated vegetables into the dish.

Roast for 40 minutes, cooking until squash is fork tender. Removing any onion or apples that seem to be over roasting and set aside.

Once done, remove and let cool for 10 to 15 minutes.

Place roasted vegetables in a blender/food processor and begin blending. Slowly add water, and salt and pepper to taste. Blend for 5-6 minutes, or until hot.

Serve with pumpkin seeds and a drizzle of Toasted Pumpkin Seed Oil.

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