Butternut Squash & Apple Soup

By debrcovey

Ingredients

• 2 Tbs. unsalted butter
• 1 yellow onion, thinly sliced
• 1 jar butternut squash puree
• 1 Granny Smith apple, peeled, cored and thinly sliced
• 2 cups low-sodium chicken broth
• 2 small bay leaves
• 3 tsp. salt
• 1/2 cup creme fraiche
• 1/4 tsp. ground coriander (optional)
• 1/4 tsp. grated peeled fresh ginger (optional)
• Fried sage leaves for garnish
• Freshly ground pepper, to taste
• 8 baguette slices, each 1/2" thick, brushed with olive oil, toasted until golden

Details

Servings 6

Preparation

Step 1

In stockpot over medium heat, melt butter. Add onion; cook until soft, 12-15 minutes. Add butternut squash puree, apple, broth, bay leaves, and salt; stir to combine. Bring to a boil; reduce heat to medium-low. Partially cover pot; simmer 30 minutes.

Discard bay leaves. Add creme fraiche. Using immersion blender, puree soup directly in pot until smooth. Stir in coriander and ginger. Ladle soup into warmed bowls; garnish with fried sage leaves and pepper. Serve with toasted baguette slices.