We love this soup! The sweetness of the squash & apple is balanced by the earthy sage. So creamy & delicious!
Ingredients
1 large or 2 small butternut squash
2 medium apples, cored, peeled & chopped
1 large onion, diced
4 cups chicken or veg. broth
2 tbsp. butter or olive oil
6-8 fresh sage leaves, finely chopped or 1 tsp. dried sage
Sea salt and freshly ground pepper
1/2 c. light cream (optional)
Choose your Method:
1) Easy, but requires more time- Cut butternut squash in half. Scoop out seeds (save for roasting if desired.) Place cut side down in 9 by 13 pan. Add a half inch of water. Roast at 400 for about 35- 40 minutes, until tender. Let cool and scoop out flesh.
2) Quicker way, but requires more work- Cut butternut squash in half and scoop out seeds. Peel squash and cut into cubes.
In a large soup pot over medium heat, sauté apple and onion in butter or olive oil for about 10 mins, or until softened. Add chopped sage during final minute.
Add broth and cubed squash or roasted squash puree cooked squash to the pot and bring to a boil. Reduce heat and simmer uncovered for about 5-10 minutes if using roasted squash, about 20-30 minutes for raw cubed squash.
Add salt and pepper to taste, and optional cream if desired.
Use an immersion blender or transfer soup to a blender or food processor and blend until smooth and creamy. Enjoy!
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