Roasted Butternut Squash Soup

Ingredients

1 large Butternut squash

2 Tbsp olive oil

1 quart vegetable stock

1 Tbsp apple cider vinegar

1 Tbsp honey

How to Make It

Split the squash in half lengthwise and scoop out the seeds. Brush with olive oil and roast in a 400 degree oven until tender and golden brown on top.

Bring the stock to a simmer and scoop the flesh out of the skin into the stock.

Puree in a blender or with a stick blender until smooth, add the vinegar, honey, and season to taste with salt and pepper. Garnish with a chive tip and a drizzle of good quality olive oil.

This recipe is brought to you by Habitat Housewares