1 large or 2 medium butternut or other winter squash
4 cups roasted vegetables
6 cups bouillon (or use part bouillon and part apple cider)
2 teaspoons powdered mustard
1 teaspoon sage
1/2 cup chopped parsley
Freshly ground black pepper
Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 minutes more, or until you can easily remove the flesh from the skin.
Meanwhile, bring the vegetables, bouillon, mustard and sage to a boil in a large pot. Reduce the heat and simmer while the squash cooks. Add the squash flesh and simmer 15-20 minutes. Use a hand blender to puree some of the vegetables and thicken the soup; leave some chunks. Stir in the chopped parsley and top each serving with some freshly ground pepper.
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