Roasted Butternut Squash Soup – La Tourangelle
Nothing takes the chill off of a crisp autumn day like a satisfying bowl of vegetable soup. Butternut squash and seasonal apples are roasted with earthy sage. A
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at latourangelle.com.
Ingredients
- 1 medium sized butternut squash, halved and seed removed
- 1 red apple, quartered
- 2 shallots, halved
- 4 sprigs of fresh sage
- 2 cloves garlic, whole
- 1 tsp sea salt
- 1 cup water
- 1 Tbsp Toasted Pumpkin Seed Oil, plus more for finishing
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