Butternut Squash, Apple and Sage Soup

Photo by Susie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    pounds butternut squash (about 2 medium squash)

  • 8-10

    sage leaves; chopped

  • 2

    Tablespoons unsalted butter

  • salt and pepper

  • 2

    Tablespoons olive oil

  • 1

    large shallot; minced

  • 4

    cups reduced sodium chicken stock

  • 1

    cup apple cider

  • 1

    Tablespoon dark brown sugar

  • 2-4

    dashes Worcestershire sauce

  • 1/6

    teaspoon ground nutmeg

  • 1/8

    teaspoon red pepper flakes; or more to taste

  • 1/6

    cup heavy cream

  • 1

    large apple; finely diced

Directions

Preheat oven to 425 F. Halve each butternut squash and scoop out the seeds. Sprinkle with sage, salt and pepper. Dot with butter. Roast 45-1 hour until the squash is tender. Remove from oven, allow to cool slightly, then scoop out flesh. Heat olive oil in a large sauce pot. Add in shallot and sauté over medium-low heat until tender, about 5 minutes. Add in scooped out butternut squash, chicken stock, apple cider, brown sugar, Worcestershire, nutmeg and red pepper flakes. Season with salt and pepper to taste. Bring to a simmer and cook 30 minutes. Puree in a blender or with an immersion blender. Return to pot, taste and adjust seasonings. At the last minute, stir in heavy cream and serve garnished with diced apple.

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