4.3/5
(4 Votes)
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
Preparation
Step 1
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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