Categories: cooked, soup

Ingredients

• 1 butternut squash, sliced lengthwise in half, seeded
• 1 small yellow onion, divided
• 1 carrot, diced
• 2 celery stalks, diced
• 3 cans veg broth
• 1 sweet potato, peeled and diced into 1” cubes’
• 1 bunch fresh sage, diced
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• Salt and pepper

Directions

1. Heat oven to 400 degrees. Roast the squash face down on a baking sheet for approximately 1 hour or until squash is soft. While squash is roasting, sauté onion, carrot and celery over medium-low heat for about 10 minutes or until soft. Add chicken broth, roasted squash (scoop out the insides), sweet potato, sage, ginger and nutmeg and bring to a boil. Reduce heat and simmer about 115 minutes or until sweet potato has softened. Cool. Pour entire mixture into a food processor and blend until smooth. Return to stove and add salt and pepper to taste. Garnish with Crème Fraiche and more fresh sage. Serves 6

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