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Butternut Squash Soup

2 packages of Woodstock frozen Butternut Squash
1 large yellow onion, diced
6 large apples, peeled and sliced
Olive oil
Salt and pepper


Preheat oven to 400 degrees F
Spread butternut squash, apples, and onion evenly on a parchment lined baking sheet. Drizzle with a generous pour of olive oil and add salt and pepper. Roast in the oven for 35 to 40 minutes.
Purée in a food processor or blender and top with pepitas and a sprinkle of ground turmeric.