Nutritional Wisdom with Carly Pollack

Butternut Squash Soup

Ingredients
1/2 medium butternut squash
1/2 medium apple
1 1/2 cups vegetable stock
1/2 medium yellow onion
dried rosemary, to taste
dried sage, to taste
sea salt, to taste
black pepper, to taste

Directions
Preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds. Roast cut side down in a baking dish with 1/2 inch of water for 30 to 45 minutes until the skin can be penetrated by a fork. Remove from oven and allow to cool. Peel and cut into 1 inch cubes. Place all ingredients in a blender and process until smooth. Reheat in a pot on the stovetop until desired temperature is reached.

Serving
2 Servings