Ingredients
- 2 small or 1 large butternut squash, about 4 pounds
- 2 teaspoons unrefined olive oil
- ½ yellow onion, chopped
- 1 cup celery with leaves, chopped
- 4 tart apples, cored and chopped
- 4-5 cups vegetable or chicken stock
- ¼ cup pure maple syrup
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1 Tablespoon freshly grated ginger (or powdered)
- Freshly grated turmeric (or powdered)
- 1 Tablespoon fresh sage leaves
- ½ cup plain, unsweetened milk of choice (dairy or non-dairy)
- Cayenne Pepper to taste (I love it hot so put a few dashes in my bowl)
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Instructions
- Preheat the oven to 350 F degrees.
- Place the butternut squash (whole) on a baking sheet and roast in the oven for 45 minutes. Allow to cool and then cut in half lengthwise. Remove the seeds. Then, you can either scoop out the flesh with a spoon or peel off the skin, whatever is easier for you. Set aside.
- Heat a large soup pot (I use a 6qt) over medium heat. Add the oil and when warm, add the onion, apple and celery. Saute until vegetables are tender and onions translucent.
- Add the butternut squash, stock and maple syrup and bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper and add the fresh sage. Cook for another 5 minutes.
- Puree soup in a blender or with an immersion blender until smooth. If you do this in a blender, be careful when blending hot liquids and you may have to do this in batches. Stir in milk. Taste for seasoning and serve.
