Roasted butternut squash & delicious golden soup





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



1 delicious golden apple

1 butternut squash

1 small size yellow onion

1/3 cup green split peas

sea salt & black pepper

chili flakes


2 tbs sour cream


olive oil




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.



Remove the squash and the apple from the oven.

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




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.




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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