Butternut Squash Soup

1 whole butternut squash
1 large shallot
2 cloves garlic
3 tablespoons honey
1 tablespoon Balsamic vinegar
1/2 C almond milk
6 tablespoosn Leccino Olive Oil
2 tablespoons Roasted Butternut Squash seed oil (any nut oil will work)
6 large leaves fresh sage
salt and pepper to taste



Pre-heat your oven to 450 degrees F.

Peel the butternut squash and cut it into 1 inch cubes, place in a large baking dish and cover with a pinch of salt and 2 tablespoons of Olive oil. Add the peeled shallot and peeled garlic cloves to the roasting dish as well. Roast for about 45 min or until a fork slides easily in and out of the pieces.

Remove from the oven and let cool for about 15 min. in a food processor add the cooked squash, 2 tablsp. roasted butternut squash seed oil, and the honey. pulse for about a minute. Then add the remaining olive oil, almond milk, chopped sage and balsamic vinegar to the mixture and chop until smooth. you may need to add additional almond milk based on the size of your butternut squash. you are looking for a consistency like a baked potato soup where you can insert a spoon and the spoon will be evenly coated. Add salt and pepper to taste.