Golden Autumn Squash Soup

Directions

Honeyed Yogurt and Sage Garnish

1. In a small bowl mix the Greek yogurt and honey until mixture is consistent.
   

2. To fry the sage leaves heat a small amount of regular oil up in a small sauté pan and fry each leaf until crispy about 45 seconds or so.

3. Fill each bowl with desired amount of soup. Add a tablespoon or so of honeyed yogurt to each a scattering of popcorn and a fried sage leaf. Enjoy!

Golden Autumn Squash Soup

1. To roast the carrot squash sweet potato onions and garlic place the peeled ingredients on a lined sheet pan. Drizzle with regular oil and season with a little salt and pepper and roast in a 204°C oven for 35 minutes.

2. Add all the ingredients into the MB2e excluding the popcorn honey Greek yogurt and sage leaves.

3. Secure the lid. Set the temperature to 71°C and set the timer for 1 hour.

4. When the cycle is finished run for an additional 5-minute cycle with no heat.

5. Season the soup to taste and make sure you are happy with the desired consistency. (can thin out with water if needed)