Ingredients:
1 large butternut squash peeled, seeded, and chopped
2 large carrots chopped
1 apple peeled, cored, and chopped – any sweet apple will work
6 tablespoons olive oil divided
1 medium yellow onion diced
8 large fresh sage leaves minced
4 cups vegetable stock plus more if needed
2 tablespoons Plew Farm maple syrup plus more to taste
1/2 teaspoon nutmeg
salt and pepper to taste
Instructions:
Preheat oven to 425f and set the rack to the middle level. Toss the chopped butternut squash and carrots with 3 tablespoons of olive oil then spread out on a parchment paper-lined baking sheet and roast for 35 minutes turning pieces at the halfway point.
While the squash and carrots are roasting, heat a large heavy pot or Dutch oven to medium heat. Add the remaining olive oil and the onion. Saute until soft (about 7-10 minutes) then add the apple and cook for another 3 minutes.
Add the stock, roasted carrots and butternut squash, and the chopped sage to the pot. Bring to a boil then lower the heat and simmer for 20 minutes.
After 20 minutes of simmering add in the maple syrup and nutmeg and turn off the heat. Taste the soup and adjust salt and pepper to taste. For a completely smooth soup with no lumps, simply use an immersion blender or ladle the soup into a blender. If the soup is too thick, simply thin with more stock or water.
Serve with an optional dollop of creme fraiche, yogurt, or sour cream.