Butternut Squash Soup

Ingredients

• 1 large butternut squash
• 3 tbsp olive oil
• ½ cup chopped onion
• 2 tbsp butter
• 1 apple, peeled, cored and chopped
• 2 tsp garlic paste
• 4 cups vegetable broth
• 2 tbsp chopped fresh sage leaves
• ½ tsp crushed red pepper flakes
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp Amoretti® Blue Agave Nectar, Light
• ¾ tsp Amoretti® Chipotle Pepper W.S. Extract
• 1 cup cream

• 4 fresh sage leaves, chopped fine
• 3 tbsp Amoretti® Organic Extra Virgin Finishing Olive Oil

Directions

1. Preheat oven to 375°F.
2. Cut a slice on top of the squash and rub olive oil over the outside. Bake for 1½ hours until it can be pierced easily with a sharp knife.
3. Cool.
4. Cut the squash in half, scoop out and discard the seeds.
5. Scrape out the flesh and set aside.
6. Saute the onions in butter for about 5 minutes, until soft. Add apple and garlic paste, continue to sauté for another 5 minutes.
7. Add the squash, vegetable broth, sage, red pepper flakes, salt and pepper, and Blue Agave Nectar.
8. Bring to a simmer and let cook for 10 minutes.
9. Remove from heat and purée with a hand blender or food processor.
10. Return to pot and heat on medium to a simmer. Remove from heat, add Chipotle Extract and cream. Stir to combine.
11. Serve with minced sage and a drizzle of Extra Virgin Finishing Olive Oil.