Roasted Apple Squash Soup in One Pot With Sage

This simple soup has 5 ingredients plus seasoning and requires minimal skill to produce a hearty, healthy, vegan soup anytime of the year. The main prep is chopping the veg, but since it gets blended at the end, there is no need to be extra precise. And by using a large stainless pan, dutch oven or other oven safe pot, and a hand blender, it can all be made in one pan which saves on dishes! And you get the added benefit of the warm roasted flavors by roasting everything together. We used this soup as baby food (with minimal salt) for the kids and garnished it with sage and pumpkin seeds for a more refined version for the adults, so you don't have to make separate meals.

Makes: 4 servings

Time: 45-60 minutes

• large, 6 qt+, oven safe pot/pan (lid does not need to be oven safe)
• cutting board and large chopping knife
• veggie peeler
• wooden spoon or heat safe spatula
• hand/stick blender

Ingredients

• 1 small butternut squash
• 4-5 apples (apples that soften up work best, Gala, Cortland, Macintosh, golden delicious; Granny Smith are not a good choice as they hold their shape)
• 1 large yellow onion
• 3 Tbsp olive oil
• 2 sprigs fresh sage (12 larger leaves), plus more for garnish
• 750-1000ml veggie stock (or water + bouillon)
• salt & pepper to taste
• pumpkin seeds and olive oil to garnish

• Preheat oven to 400F.
• Roughly peel and chop squash, apples and onion into 1-2" pieces.
• Add olive oil, 2 sprigs of sage and lightly season with salt and pepper.

• Roast in oven for 30-40 minutes, stirring every 10 minutes. Apples and vegetables should be browned and starting to char in places.
• Move pot to stovetop and add 750ml of stock. If apples and veg are not soft, cover and cook over medium heat until soft.

***Place oven mitts over pot handles on stovetop and leave them there, so you don't accidentally grab oven hot handles***

• Remove pot from heat and blend with hand blender until smooth. If your pot is extra wide (like the one in the pictures) you may need to tilt the pan to get all the soup to one area for covered blending and less splatter. Add more stock or water to reach desired consistency, and blend thoroughly.
• Season to taste and serve. Garnish with toasted pumpkin seeds and a drizzle of olive oil.

Soup can be kept in the fridge for several days, or months in the freezer. Works well in a large batch, just switch to a deep roasting pan.