Roasted Butternut Squash Soup | Brenot Family Recipes

Ingredients

• 4 lbs Whole butternut squash (about 1 large or 2 medium)
• 2 tbsp butter or oil
• 1 granny smith apple
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups vegetable or chicken broth
• 1 1/2 cups water
• 1 1/2 tsp kosher salt (or to taste)
• 1/4 tsp black pepper (and more to taste)
• 1 can * coconut milk