Joe Johnson's Butternut Squash soup

makes about 1 gallon soup
---------------------------------------

3 medium butternut squash

4 oz (1 stick) butter
1 medium yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped

3 granny smith apples, peeled cored chopped
2 quarts vegetable or chicken broth
3 Tbsp molasses (optional)

1 qt half & half
8 fresh sage leaves*
salt and pepper to taste,
garnish (sour cream, chives, sharp cheddar cheese, etc.)
---------------------------------------

Roasting the Squash

Preheat Oven to 400°F

Carefully slice squash in half length-wise. Spray or brush with oil, lay on sheet pan and bake for about 1 hour until skin turns brown and blistered.

Let cool completely, then peel off the skins, and chop.

Making the Soup

Preheat stock pot on medium heat

Melt butter and sauté onion, carrots, celery until translucent.

Add the apples, cook slightly (about 1 minute) Add soup broth, squash chunks, molasses

Let simmer on medium heat for about 1 hour 15 minutes

Purée the soup with an immersion blender or with a standing blender


Return to medium low heat. Stir in the half & half, let warm up but do not let it boil

Add fresh sage, salt and pepper to taste

Garnish as desired


Stores great for leftovers

---------------------------------------

*if using fresh sage leaves add towards the end of
cooking the soup. If using dried sage (1 Tbsp) add at the
beginning while sautéeing vegetables.