Roasted Butternut Squash and Sage Soup Recipe

Name: Roasted Butternut Squash and Sage Soup
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 butternut squash, peeled and cubed into 1inch pieces; ¼ cup extra virgin olive oil; 1 small onion, chopped; 2 garlic cloves, chopped; 1 carrot, peeled and diced; 2 celery stalks, chopped; 3 cups chicken stock; ½ cup Lactantia® 15% Cooking Cream; 1 tbsp canola oil; ¼ cup fresh sage, chopped; 1 tsp salt; 1 tsp pepper

Ingredients

1 butternut squash, peeled and cubed into 1inch pieces
¼ cup extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 carrot, peeled and diced
2 celery stalks, chopped
3 cups chicken stock
½ cup Lactantia® 15% Cooking Cream
1 tbsp canola oil
¼ cup fresh sage, chopped
1 tsp salt
1 tsp pepper

PREP TIME 50m	COOK TIME 15m	TOTAL TIME 1h5m
YIELD 6 servings

Instructions

Preheat your oven to 400 °F (200 °C).
On a roasting pan, place the butternut squash and drizzle with extra virgin olive oil.
Season with ¼ tsp salt and ¼ tsp pepper. Roast in the oven for 20 minutes until nice and golden.
In a pot, heat the canola oil and sautée the garlic, onion, carrot, and celery for three minutes.
Add the butternut squash and cover with chicken stock. After 15 minutes, add in the sage.
Cook the soup for another 15 minutes.
Let cool slightly, the pour soup into a blender and purée until smooth.
Strain the soup through a sieve and place back into the pot.
Finish the soup by adding the 15% cooking cream and remaining salt and pepper before you serve.