ZOMG! The Best Evarrr Roasted Butternut Squash Soup!
Ingredients
	•	2 butternut squash, peeled and cut into chunks
	•	2 small yellow onions, peeled and cut into quarters
	•	3 carrots, well-scrubbed or peeled, cut in chunks
	•	3 small apples, peeled, cored, and quarter
	•	2 heads garlic
	•	3 shallots, diced
	•	1/2 tsp dried sage
	•	1/2 tsp dried thyme
	•	1/2 tsp dried oregano
	•	5 cups chicken or vegetable stock
	•	Butter
	•	Olive oil
	•	Salt
	•	Pepper
	•	Walnuts, toasted
	•	Sour cream
	•	Sagey croutons (see recipe below)
Instructions
	1.	Place in roasting pan: butternut squash, onion, and carrots. Spray with olive oil and top with salt and pepper. Roast at 400€ degrees F for 40 minutes. Add apples to the pan and roast for 10-20 additional minutes or until everything is tender, for a total of 50-60 minutes roasting.
	2.	Roast garlic heads wrapped in foil for the same 40-60 minutes at 400 degrees F.
	3.	Saute shallots in butter over medium-low heat for 5 minutes. Add sage, thyme, and oregano and saute for a few more minutes.
	4.	Add broth.
	5.	When squash and carrots are tender, add squash, onions, carrots, apples, and garlic (removed from skin) to the broth mixture.
	6.	Cook broth mixture for 10-15 minutes over medium-low heat.
	7.	Puree broth-squash mixture with immersion blender until smooth (or however smooth you prefer). Add salt and pepper to taste.
	8.	Top with walnuts, sour cream, and sagey croutons.
Sagey Croutons
While not an absolute requirement, these make a nice contrast to the smooth soup.
Ingredients:
	•	Whole wheat bread, cut into 1/2" cubes
	•	Olive oil
	•	1/2 tsp sage
	•	Salt
	•	Pepper
	•	1/2 cup shredded parmesan cheese
Instructions:

Place bread cubes on pan with edges. Spread bread cubes with olive oil. Top with sage, salt, pepper, and cheese. Bake in 350 degrees F oven for 15-20 minutes.