Roasted Butternut Squash and Sage Soup

Servings: 6

Total time: 1 Hour 5 Minutes

INGREDIENTS

2 large butternut squash (peeled, seeded and chopped into 1-inch pieces)

2 tablespoons olive oil (divided)

1 ½ teaspoons Diamond Crystal Salt Co.™ Kosher Salt (plus more for garnish)

¼ teaspoon freshly ground black pepper (plus more for garnish)

1 large yellow onion (diced)

2 medium Granny Smith apples (diced)

2 tablespoons chopped fresh sage (plus more for garnish)

4 cups low-sodium vegetable broth

1 ½ cups water

⅛ teaspoon ground nutmeg

½ cup heavy cream

1 tablespoon prepared horseradish

1 teaspoon lemon juice

pumpkin seeds (for garnish)

DIRECTIONS

Heat oven to 425°. Line a rimmed baking sheet with parchment paper. Place squash onto prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss with salt and pepper to coat. Bake until fork-tender, about 30 minutes.

Heat remaining oil in a large pot over medium-high heat. Add onion, apple and sage. Cook until apple and onion are tender, about 7-10 minutes. Add in squash, vegetable broth, water and nutmeg, and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Meanwhile, combine heavy cream, horseradish and lemon juice in a small bowl. Set aside.

Blend soup until smooth using an immersion blender, or transfer soup to a standard blender and blend in batches. Top with heavy cream mixture and pumpkin seeds. Garnish with additional salt, pepper and sage.