Roasted Butternut Squash Soup

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Combine the squash and olive oil in a bowl until well coated. Spread out on a baking sheet lined with parchment paper and roast in the oven for 30-40 minutes until lightly golden brown.

3. 3

   Melt the butter in a large soup pot and whisk in the flour. Slowly whisk in the stock until the liquid is smooth and there are no lumps. Add the squash, onion and potato, cover and cook on medium low heat for 20 minutes.

4. 4

   Using either a stick blender or regular blender, puree the soup until smooth and stir in the sage. Season with salt and pepper and serve with a tablespoon of cheese and a sprinkling of seeds, if desired.

No additional tips available.