Cooking with Chef Diane

Roasted Butternut Squash, Apple, and Sage Soup

// December 12th, 2009 // Food, Soups

2- 2 1/2 pounds roasted butternut squash (see slideshow)
3/4 c. diced onion
5 fresh sage leaves, finely chopped (keep in mind if you use dried sage use less, dried spices are stronger in flavor)
a few sprigs of fresh thyme
2 bay leaves
1 c. green apple, peeled and diced
chicken broth

garnish with sliced green apple and candied pecans (see slideshow)