Butternut Squash Soup with Apple and Sage

By lnizzo

Ingredients

• 2 tablespoons olive oil
• 2 large apples, peeled and seeded, cut into large pieces
• 2 small or 1 large butternut squash, peeled, seeded and cut into large chunks
• 1 tablespoon chopped fresh sage, plus more for garnish
• 1 onion, chopped
• 6 cups vegetable or chicken stock
• 2 large carrots, cut into 1-inch pieces
• 2 teaspoons kosher salt
• 2 celery stalks, cut into 1-inch pieces
• 1 teaspoon black pepper

Preparation

Step 1

In a large pot over medium heat, add the oil.

Cook the squash, onions, carrots and celery for 5 to 7 minutes, until the onions are softened and beginning to turn golden.

Add the remaining ingredients.

Bring to a boil, then reduce to low and cook slowly until all the vegetables are tender, about 1 1/2 to 2 hours.

Using an emulsion blender or regular blender, puree the soup in batches until smooth and serve.