My Fall favorite is not a "PSL"...

I love butternut. While I am not a fan of PSLs, I must say that butternut is my fall flavor of choice.

Butternut Squash Soup with Sage

Ingredients

1 medium butternut squash, cut lengthwise in half, seeds removed

4 tablespoon(s) olive oil

2 medium stalks celery, chopped

3 green apples, cored and chopped

1/2 large onion, chopped

2 cloves of garlic
1 carton(s) (32-ounce) vegetable broth
3 sprig(s) fresh thyme

1 bay leaf

1 tablespoon(s) chopped fresh sage leaves

Salt and pepper

Water and Milk (Non vegan Option)
Directions

Preheat oven to 425 degrees F.

Place squash halves, cut sides down, in prepared pan and roast 30 minutes or until very tender when pierced with knife. Toss  celery, apples, onion, and garlic with olive oil and roast with butternut squash. Cool until easy to handle; with spoon, scoop squash from shells and place in large bowl. Discard shells.

Put all roasted vegetables and fruit into a saucepan and cover with stock. Stir in thyme, bay leaf, 1 tablespoon sage, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cook 25 minutes, stirring occasionally. Remove thyme and bay leaf. Using an immersion blender, cream the vegetables and chicken stock together until smooth and thick. Continue to simmer
stirring in additional water for desired thickness. Also, if you'd like, you can add 1/4 - 1/2 cup of milk to enhance the creaminess factor. Obviously, it is no longer vegan then.
To serve, ladle soup into shallow bowls; garnish with croutons and crisped sage leaves, if desired.

Yup, that is a lot of butter on that bread. I ain't scared.

This is one of my favorite dishes over the Fall season. I make it specifically to have some frozen for the season as it is easily Lactose and Gluten Free as well as being Vegan and Vegetarian. Perfect for all my friends and their diets of choice! Make this and enjoy it, cuz you will.

Until the next bowl of joy...