Butternut squash and sage soup

Ingredients

2 butternut squash

1 bunch of sage

1/2 cup x.v olive oil

1 tbs salt

fresh ground pepper

Preparation

Preheat the oven to 350.

Roughly chop the sage.

Cut the squash in half, discard the seeds and cut it into one inch cubes.

Put all of the ingredients together in a roasting pan.

Toss everything together well and put the pan in the oven.

After 40 minutes, take it out and toss the ingredients.

Cook for another 30 minutes.

In a food processor, add the ingredients from the roasting pan and one cup of water. Mix until you have a soft puree.

Serve into soup bowls with a drizzle of x.v. olive oil and fresh ground pepper.