Nutritional Wisdom with Carly Pollack

Butternut Squash Soup

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

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.

2 Servings