Ingredients

 6 cups cubed butternut squash

 2 small onions quartered

 2 apples quartered

 5 cups chicken broth

 ¼ cup Holiday Herb Duck Phat 

 Salt and pepper to taste 

Preparation

1. Preheat oven to 400˚ F.

2. Lightly coat apples and vegetables in oil and roast for 30 minutes.

3. Add roasted ingredients to a large pot with the broth and simmer for 10 minutes or until soft.

4. Transfer soup to a blender and slowly add Duck Phat until completely smooth (this may require two batches).

5. Add salt and pepper. 

6. (Optional) Garnish with peptitas, crispy pancetta or fried sage leaves.