Butternut Squash Soup with Apple and Sage
Jazz up your traditional butternut squash soup with the sweet of apple and savory of sage! A great take on a classic soup recipe!
Equipment
- Baking sheet
- Stock Pot
- Kitchen knife
- Immersion blender
Ingredients
- 1 small Butternut Squash
- 1 medium Red Apple
- 1/2 sliced Onion
- 1 stalk Celery
- 2 cloves Garlic
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 2 tbsp Olive Oil
- 4-6 leaves Fresh Sage a few more if you'd like garnish
- 3/4 cup Vegetable Stock
- 1/4 cup Heavy Whipping Cream
- 2 tbsp Butter
- Salt and Pepper to taste
Instructions
- Preheat oven to 350. Cut butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil and a sprinkle of salt, and lay face down on lined baking sheet. Cook until a fork is inserted easily into the skin, about 20 minutes. Remove and allow to cool.
- Meanwhile, in stockpot, melt butter and remaining oil. Add chopped onion and celery and cook until translucent. Add garlic and chopped apple, and cook until garlic is fragrant and apple is tender.
- Pour in stock and dry seasoning (nutmeg, cinnamon, salt and pepper) and give a few minutes to simmer.
- Taking the squash, scoop out the inside and add to the stockpot. Stirring well, this should blend the flavors. Turn heat very low and allow to meld.
- Carefully using the immersion blender, puree soup until it has a creamy consistency.
- Add in finely chopped sage leaves and heavy whipping cream and simmer on low until flavors join, tasting and stirring often.
- Serve immediately with a sage leaf for garnish. Enjoy!Variation: often when I make butternut squash soup, I throw a tsp of curry powder in as well. If you prefer a bit more savory than sweet, lesson the amount of cinnamon and nutmeg and add a dash of curry powder!