Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
4 pounds butternut squash (about 2 medium), peeled, seeded and cut into 2-inch chunks
1 medium Granny Smith apple, peeled and chopped roughly
2 carrots, chopped roughly
1 medium yellow or sweet onion, chopped
4 cloves garlic, minced
4 cups low-sodium vegetable broth
½ t. ground sage
1 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup unsweetened non-dairy milk (I prefer soy)
Reynolds NON-STICK foil

Heat the oven to 425°F and arrange a rack in the middle.
Line a baking sheet with Reynolds NON-STICK aluminum foil. Place the squash pieces on the foil and sprinkle generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour, turning once halfway through.

Meanwhile, peel, core, and cut the apple into medium dice. Dice the onion and carrots, and mince the garlic.

Stove Directions:
Steamfry the apples, carrots, onions, garlic, and sage in a large Dutch oven or soup pot. Season with salt and pepper. Cook, stirring occasionally, until softened (about 7 minutes).

When the squash is roasted, add it to the pot. Add the broth, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Stir in the non-dairy milk.

In a high-speed blender (or use a hand blender right in the pot), purée the soup in batches until smooth. Taste and season with salt and pepper if desired.

Pressure Cooker Directions:
Add the roasted squash and all of the other ingredients (except the non-dairy milk) to the pressure cooker and cook on high pressure for 6 minutes with natural release. Then, open the top, pour in the non-dairy milk, and blend until the soup is silky smooth. Add additional salt and pepper if desired.