- Cut squash in half lengthwise – be careful not to lose a finger!
- Scoop out seeds and place squash flesh side down on a roasting tray lined with buttered parchment paper and roast in a preheated 350 degree oven for about 40 minutes
- Remove from oven, allow to cool a bit and scoop the roasted squash out of the skin and into a bowl.
- Meanwhile, cook onion in olive oil over med-low heat. The objective is to cook the onion fully without getting any color.
- Add sage and apple to the pot once the onions are translucent.
- Cook for about 10 minutes and then add the squash and stock.
- Simmer gently for 30 minutes
- Add the milk, stir and remove from heat
- In small batches, puree the soup in a blender until smooth. You may have to add more liquid if the soup is too thick.
- Adjust seasoning
- The soup can be chilled and held in the fridge for 4 days. Soup is always best the next day.
- When you are ready to serve the soup, reheat. These shrimp won’t wait for it!
- Season shrimp with the spice blend. You can increase or decrease the amount depending on your taste buds.
- Heat canola oil in a non-stick pan over high heat.
- Carefully add shrimp and give the pan a good toss.
- The shrimp should only take a few minutes to cook, toss as needed
- When ready, divide among the soup bowls, pour the hot soup on top and serve. (extra shrimp are tasty snacks to munch on!)
Serve with a simple green salad and some crusty bread!
- 2 medium butternut squash
- 2 tbs olive oil
- 1/2 yellow onion, sliced
- 1 granny smith apple, peeled and diced
- 6 sage leaves
- 1 qt chicken or vegetable broth
- 2 cup whole milk
- salt and pepper to taste