Creamy Roasted Butternut Squash and Apple Soup

Instructions

1. 1

   In a large saucepan, melt the butter over medium-high heat. Add the chopped onion and rubbed sage, and cook for 2-4 minutes until the onion is tender.

2. 2

   Pour in the broth, chopped apples, and water. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 12 minutes.

3. 3

   Add the frozen butternut squash, ground ginger, and salt. Return to a boil, then reduce heat and simmer uncovered for 10 minutes to allow the flavors to blend.

4. 4

   Working in batches, carefully transfer the soup to a blender and blend until smooth. Return the pureed soup to the saucepan and stir in the milk. Heat through, stirring occasionally, but do not allow the soup to boil.