Heartwarming Butternut Squash Soup

Preheat oven to 425 deg. F.

In a large bowl, toss cubed squash, carrots, olive oil, sage and salt until squash and carrots are coated evenly. Pour the squash and carrot mixture onto an 11" x 17" stone jelly roll pan. Roast vegetable mix approximately one hour or until vegetables are soft but not mushy. Cool.

While vegetables are roasting, heat canola oil in a large saute pan set oh medium heat and saute onion, celery and garlic until onions are translucent, approximately 5 - 10 minutes. Cool.

Once vegetables and onion mixture are cool, mix together and process in a blender, about a quarter of the mixture at a time, incorporating 1/4 of the broth with each 1/4 of the vegetables. Pour processed vegetable mix in a large pot. Add applesauce.

Heat through and enjoy!