Butternut Squashed Soup

Ingredients

• 1 medium-large butternut squash
• 2 teaspoons EV olive oil
• ½ yellow onion, chopped
• 1 cup celery with leaves, chopped
• 2 tart apples, cored, peeled, and chopped
• 4 cups vegetable or chicken stock
• 1 teaspoons sea salt
• ground black pepper
• 1 tbsp freshly grated ginger (or powdered)
• 1 tsp freshly grated turmeric (or powdered)
• 2 bay leaves
• 1-2 tbsp light cream for garnish
• 1/4 cup pumpkin seeds for garnish
• Cayenne Pepper to taste (Some like it hot, I love it hot !)

Instructions 

1. Preheat the oven to 400 F degrees.
2. Poke the butternut squash (whole) a few times with a knife, then place with peeled apples on a baking sheet and put in the oven for 60 minutes.
3. Allow to cool and then cut in half lengthwise. Remove the seeds.
4. Scoop out the flesh with a spoon or peel off the skin. Set aside.
5. Heat a large soup pot (6qt) over medium-low heat.
6. Add the oil, onion, apple and celery.
7. Sauté until vegetables are tender and onions translucent.
8. Season with salt, pepper and sage.
9. Add butternut squash, stock and bring to a boil. Reduce heat to low and simmer for 30 minutes.
10. Puree soup in a blender (or in a deep bowl with an immersion blender) until smooth. NOTE: Careful when blending hot liquids, it could splatter and burn.
11. Top with cream and pumpkin seeds.