Ingredients
1 medium butternut squash, peeled, chopped into medium pieces
1 potato, with skin, washed and chopped into medium pieces
1 onion, peeled and chopped into medium pieces
kosher salt
3 T olive oil
1 granny smith apple, cored but not peeled, chopped into small pieces
1 tsp sage
1 tsp nutmeg
1 cup heavy cream
4 cups veggie or chix stock
1/2 cup maple syrup
squeeze of fresh lemon
Preparation
Heat oven to 450F. Place chopped squash, potato and onion on a cooking sheet. sprinkle with the salt and olive oil. roast vegetables for approx 40 minutes. place roasted vegetables, apple, sage and nutmeg in a soup pan with heavy cream, maple syrup and stock. simmer for 15 minutes. Place in a blender and puree. Add squeeze of fresh lemon.
