Butternut Squash-Apple Soup

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   1. Preheat oven to 450u00b0F.

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   2. Toss squash and apples in olive oil and sprinkle with salt and pepper. If using dry sage, sprinkle with sage before baking. Spread evenly on a large baking sheet. Roast, stirring once, for 30 minutes. If using fresh sage, toss in sage after 30 minutes. Roast for 15-20 more minutes until the squash and apples are very tender and starting to brown.

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   3. In a large stockpot, combine squash and apple mixture with broth. Use an immersion blender to blend soup to desired consistency (see note). Cook over medium-low heat, stirring constantly, for about 5 minutes.

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   4. Garnish each bowl with chopped pecans and sliced apples, if desired.

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   Note: If you don't have an immersion blender, you can blend the soup in several batches using a regular blender or food processor.

* Per serving · 4 servings · Values may vary.

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