Mary Lou's Butternut Squash Soup
2 cups Butternut puree/pulp
1 tbs. Butter
1 tart Apple sliced thinly
4 fresh Sage leaves
1 1/4 cup Veggie juice
Salt and pepper to taste
1/4 cup Heavy whipping cream
1/8 cup Pumpkin seeds for garnish
Combine butternut squash, butter, apple, sage leaves, veggie juice, salt, and pepper in a heavy stock pot. Bring to a boil and simmer for 20 minutes. Remove sage leaves. Stir in heavy whipping cream. Pour into pretty cups and garnish with pumpkin seeds. Serve immediately.
