Try this Silky roasted butternut squash with apples and sage recipe, or contribute your own.

Still searching for what to cook ?

Name: Silky roasted butternut squash with apples and sage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 large are too small butternut squash about 3 lb total; 2 teaspoons olive oil enter 1 tablespoon butter or olive oil f; one and a half cups chopped sweet onions; One large sweet Apple peeled and coarsely chopped; 1 tbsp minced fresh sage; 1/4 tsp each ground cinnamon and ground ginger; 4 cups reduced sodium vegetable broth; 1 cup cooked white kidney beans; 1/2 tsp sea salt and freshly ground black pepper; 1/3 cup half and half cream

Find the most delicious recipes here

INGREDIENTS

1 large are too small butternut squash about 3 lb total
2 teaspoons olive oil enter 1 tablespoon butter or olive oil f
one and a half cups chopped sweet onions
One large sweet Apple peeled and coarsely ; chopped
1 tbsp minced fresh sage
1/4 tsp each ground cinnamon and ground ginger
4 cups reduced sodium vegetable broth
1 cup cooked white kidney beans
1/2 tsp sea salt and freshly ground black pepper
1/3 cup half and half cream

INSTRUCTIONS

Preheat oven to 45 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper and set aside.

Using a large, sharp knife and a sense of caution, carefully sliced the squash in half lengthwise. Count your fingers. Still 10? Good. You may proceed! Scoop out and discard the seeds.

Brush the cut sides of squash with olive oil. Play Squash cut side up on prepared baking sheet. Ross or 45 minutes, or until squash is tender and lightly browned and slightly caramelized. Yum! Point remove from oven and let squash cool for a bit.

Melt butter in a large Soup pot over medium heat. Add onions and apples. Cook slowly, stirring often, until onions and apples are softened, about 5 minutes. Don't rush it. Store in stage, cinnamon and ginger. Mix well. Add broth, beans, salt and pepper.

Scoop out the flash from the roasted squash and add it to the pot. Bring soup to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Using an immersion blender, puree soup until perfectly smooth, stirring cream if using. Serve hot enter

makes about 7 cup soup

NOTES

Alert editor

Silky roasted butternut squash with apples and sage

1 large are too small butternut squash about 3 lb total
2 teaspoons olive oil enter 1 tablespoon butter or olive oil f
 one and a half cups chopped sweet onions
 One large sweet Apple peeled and coarsely chopped
1 tbsp minced fresh sage
1/4 tsp each ground cinnamon and ground ginger
4 cups reduced sodium vegetable broth
1 cup cooked white kidney beans
1/2 tsp sea salt and freshly ground black pepper
1/3 cup half and half cream

Preheat oven to 45 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper and set aside.
Using a large, sharp knife and a sense of caution, carefully sliced the squash in half lengthwise. Count your fingers. Still 10? Good. You may proceed! Scoop out and discard the seeds.
Brush the cut sides of squash with olive oil. Play Squash cut side up on prepared baking sheet. Ross or 45 minutes, or until squash is tender and lightly browned and slightly caramelized. Yum! Point remove from oven and let squash cool for a bit.
Melt butter in a large Soup pot over medium heat. Add onions and apples. Cook slowly, stirring often, until onions and apples are softened, about 5 minutes. Don't rush it. Store in stage, cinnamon and ginger. Mix well. Add broth, beans, salt and pepper. 
Scoop out the flash from the roasted squash and add it to the pot. Bring soup to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Using an immersion blender, puree soup until perfectly smooth, stirring cream if using. Serve hot enter 
makes about 7 cup soup

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (81g)
Recipe Makes: 1

Calories: 105
Calories from Fat: 83 (79%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.3g
Cholesterol 29.8mg		9 %
Sodium 33.1mg		1 %
Potassium 104.9mg		3 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.5g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 105

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe