Roasted Squash & Sage Soup

Ingredients

• 1large butternut squash
• 1yellow onion
• 4 cupsvegetable stock
• 8 leavesfresh sage

Method

1. 1

   Roast squash and onion until caramelized at the edges.

2. 2

   Simmer with stock for 10 minutes, then blend until smooth.

3. 3

   Top with crisp sage, cream, and toasted pepitas.