Butternut Squash Soup with Apple and Sage
Created by Maggie Harrs• Course: Appetizers & Soups • Diet: Vegetarian • Season(s): Fall, Winter
Ingredients
- 2 pounds butternut squash, peeled, seeded, and cut into large pieces
- 1 onion
- 8 sage leaves
- 2 tablespoons olive oil
- 3 1/2 cups chicken stock or vegetable stock
- 1 Granny Smith apple, peeled, cored, and cut into small pieces
- salt and pepper to taste
Instructions
In a large saucepan heat oil on medium and saute onions until soft. Add the sage leaves and saute about 2 minutes. Add butternut squash, 3 cups of stock, and the apple. Make sure liquid is just covering the vegetables. Add more stock if needed. Cover pot and bring to a boil. Reduce heat and simmer for about 25-30 minutes or until squash is cooked through and soft when pierced. Remove from heat. Working in batches, very carefully puree in a blender until completely smooth. If soup is too thick, add a little more stock. Season with salt and pepper, and serve right away.