1 large butternut squash (3-4lbs.), halved lengthwise and scooped clean
2 Tbs. olive oil
2 apples, peeled, cored and halved lengthwise
1 large yellow onion
8 fresh sage leaves, shredded
6 c. chicken or vegetable broth
½ tsp. fresh grated ginger
½ tsp. fresh lemon juice
¼ tsp. nutmeg
1 Tbs. Fibergy Plus
Salt and pepper


Preheat oven to 400° and line a baking sheet with aluminum foil. Place butternut squash, cut side down, on foil. Bake until tender, which should take about one hour and 20 minutes. Drizzle 1 tablespoon of olive oil over apple halves and place on baking sheet during last 20 minutes of roasting. Once squash is tender, remove baking sheet from oven and allow squash to cool. Scoop out flesh of butternut squash and place into large bowl with the roasted apples.

In a large saucepan over low heat, heat another tablespoon of olive oil. Add onions and half of the sage and cook until onions are tender and translucent, approximately five to ten minutes. Add broth and squash pulp into saucepan and bring to boil over high heat. Once boiling, reduce heat to low, add fresh ginger and simmer for 10 minutes. Turn off heat. Mix in lemon juice, nutmeg and Fibergy Plus. Using an immersion blender, puree the soup until smooth.


Serves 10