Ingredients
- 4 sugar pie pumpkin or acorn squashes, cut in half lengthwise and seeded
- 2 tablespoons olive oil
- 2 cups diced peeled butternut squash (or winter squash of choice)
- 1/2 white onion, diced
- 1 tablespoon thinly sliced fresh sage leaves
- 4 cups Pacific Foods® Organic Vegetable Broth
- 4 cups Pacific Foods® Organic Creamy Butternut Squash Soup
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Instructions
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Step 1
Preheat oven to 400°F. Place squash halves onto a baking sheet and drizzle with 1 tablespoon oil. On another baking sheet, arrange diced squash and onion. Drizzle with remaining 1 tablespoon of oil and sprinkle with sea salt and pepper to taste. Sprinkle with the sage.
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Step 2
Roast the squash halves and the diced squash and onion until fork-tender (roast the diced squash for 30 to 40 minutes and the squash halves for 40 to 50 minutes).
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Step 3
Set the roasted squash halves aside. Add the roasted diced squash and onion to a high speed blender. Blend on high, or until smooth and creamy. Pour the mixture into a large Dutch oven and stir in the vegetable broth and the butternut squash soup. Bring to boil, reduce to a simmer, and cook for 10 minutes. Serve the soup in the roasted squash halves. Sprinkle with additional fresh sage, if desired.
