Roasted Delicata Squash Soup with Sage

-2-3 delicata squash (you can substitute other squash if you cannot find it but right now, they are very sweet!) - cut in half and scrap out the seeds and lay face down in a glass dish with water covering the bottom. Cook at 425 for 20 min. Cool and scrap out in a bowl.

-1 small apple peeled

-1 onion sauteed

-6 -8 cups water with 2 bouillon cubes (I use Rapunzel - the vegan one with sea salt and herbs)

-1 cup cashews (I use roasted no salt but you can experiment)

-Puree everything in 2 batches in a blender (hold the top down tight!) or Vita mix

add back to pot and add sea salt and freshly ground pepper to taste and rubbed sage (from a spice store) or chopped sage leaves

note - the sage really makes this!