Roasted butternut squash & delicious golden soup

 

 

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I ❤ this soup! It was out of this world!

 

INGREDIENTS:

1 delicious golden apple

1 butternut squash

1 small size yellow onion

1/3 cup green split peas

sea salt & black pepper

chili flakes

parmesan

2 tbs sour cream

sage

olive oil

 

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Peel the squash and cut into smaller pieces.

Cover the pieces with olive oil and sage.

 

Put the squash pieces and the apple (pirick the apple with a toothpick on all sides) on a parchment paper and roast it at 350F for about 20 minutes.

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Remove the squash and the apple from the oven.

Cut the apple in smaller pieces and throw away the core.

 

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While a large pan is heating cut the onion in small cubes.

Saute the onion in olive oil until golden.

Add 1/5 cup warm water.

Add the squash & apple pieces and the split peas.

Season with salt & pepper, chili flakes (optional) and some more sage.

 

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Cook on low heat (3- 4 on electric stove) for about 35- 40 minutes.

Add some more water if needed.

Add the sour cream and parmesan to taste and puree the soup until smooth.

 

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ENJOY!

 

 

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