Roasted Butternut Squash Soup October 8, 2014 by Jill Foucre Leave a Comment Roasted Butternut Squash Soup 2014-10-08 14:15:23 Print Ingredients 1 butternut squash Olive oil 2 T. butter 1 cup chopped onion 6 sage leaves, chopped 2 quarts chicken stock 1 T. white wine vinegar 1 T. ground cumin (or less) 1/2 t. cayenne pepper Salt & pepper to taste Instructions Heat oven to 400. Peel and cube squash, drizzle with olive oil, season with salt & pepper. Put on sheet pan lined with parchment paper and bake until soft and edges are brown, 30-40 minutes. Sauté onion and sage in butter, cook until soft, around 8 minutes. Add squash and broth, bring to boil. Cook 20 minutes. Blend with immersion blender; add cumin, cayenne, vinegar, salt and pepper to taste. By Diane Sibon Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/