Wash hands well with soap and warm water. Wash produce thoroughly.
Preheat the oven to 400°F. Line or grease a baking sheet.
Cut the butternut squash in half lengthwise and remove the seeds. Place on the baking sheet, brush with olive oil, and sprinkle with salt & pepper. Bake for 30-40 minutes, until tender. Remove from oven and let it cool slightly. Scoop out the flesh.
In a large pan over medium heat, sauté onion until soft, about 5 minutes. Add chopped sage and sauté for about another minute.
Add roasted squash, garlic and vegetable broth. Bring to a boil and then simmer for about 20-25 minutes. Cool slightly.
Pour into a blender, processing it in batches until smooth.
Pour back into the pot to keep it warm. Season with salt and pepper.
Pour into bowls, and garnish with pumpkin seeds.
Serve immediately.
Ingredients
Directions
Wash hands well with soap and warm water. Wash produce thoroughly.
Preheat the oven to 400°F. Line or grease a baking sheet.
Cut the butternut squash in half lengthwise and remove the seeds. Place on the baking sheet, brush with olive oil, and sprinkle with salt & pepper. Bake for 30-40 minutes, until tender. Remove from oven and let it cool slightly. Scoop out the flesh.
In a large pan over medium heat, sauté onion until soft, about 5 minutes. Add chopped sage and sauté for about another minute.
Add roasted squash, garlic and vegetable broth. Bring to a boil and then simmer for about 20-25 minutes. Cool slightly.
Pour into a blender, processing it in batches until smooth.
Pour back into the pot to keep it warm. Season with salt and pepper.
Pour into bowls, and garnish with pumpkin seeds.
Serve immediately.