Roasted Butternut Squash And Apple Soup |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 68 |
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This is as simple as it gets. Organic ingredients roasted and then whirled in a food processor. Ingredients:
1 small apple with skin cored. |
1 butternut squash cut in half length wise and pealed. |
1 small onion with skin on cut in half. |
1/4 cup raisins |
a few fresh sage leaves. |
6 teaspoons organic dried ginger |
a teaspoon of fresh thyme leaves. |
1 1/2 tablespoons sea salt coarse crystals |
2 tablespoons canola oil |
6 oz water |
Directions:
1. Preheat oven to 375 degrees F
2. Prepare vegetables and coat with Canola oil
3. Place on foil lined cookie sheet
4. Place the herbs evenly over the squash
5. Place the raisins in the seed cavity of the squash.
6. Sprinkle with the sea salt
7. Roast uncovered for 80 minutes until the squash is soft and starts to brown
8. Let cool then transfer all the ingredients to a food processor , add the water in a stream and process until smooth.
9. Transfer to a pot and heat on medium heat add the ginger a teaspoon at a time until you like it.
10. Note * no brown sugar is needed the natural sugar from the caramelized Apple, and caramelized vegetables make it sweet enough.
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