Butternut Squash Soup

In the mood for a heartier fare? In winter weather, your body may crave denser nutrients and warmth that a delicious squash soup provides. 

Butternut Squash Soup

 Ingredients 1 medium butternut squash (about 2 1/2 pounds)2 garlic cloves, minced5 sage leaves, finely chopped1/2 cup vegetable stockSea salt and pepper to taste Preparation Preheat oven to 400 degrees F. Cut the butternut squash in half and scoop out the seeds and membrane. Place the garlic and sage inside the cavities and flip over onto a parchment-lined baking tray. Roast for 30-40 minutes until soft. With a spoon, scoop out the flesh, along with the garlic and sage, and transfer to a food processor or blender. Add the stock as needed to facilitate blending until smooth. Season with sea salt and pepper as desired. Serves 4 in loving service, Natalia