buttercup squash soup

1 medium buttercup squash
3 cloves garlic
1/2 onion
1T fresh sage
1 apple
2 carrots
1 T olive oil


cut squash in half (i used my ninja strength) and bake in a pan of water for about 30 minutes or until soft.  cool enough to be able to scoop the squash away from the skin (which should happen pretty effortlessly at this point).

roast garlic, onion, apple and carrots-combine w/squash in medium pot, adding 3 or 4 C water.  add salt and pepper.  let simmer over medium heat for about 20 minutes.

add sage and blend.

creamy squash soups are perfection.