ROASTED BUTTERNUT SQUASH SOUP WITH SAGE AND APPLE
The sage and apple add a nice and fresh twist to this fall favorite. This soup takes longer than most to prepare but is worth it.
Serves 6 | PREP TIME: 30 minutes. COOK TIME: 11/2 hours
1 butternut squash, peeled and cut into 2 inch chunks
2 medium carrots, quartered
1 medium onion, quartered
2 Gala apples, cored and peeled and cut into quarters
3 cloves garlic
2 tbsp olive or canola oil
2 bay leaves
1 tsp dried thyme
1 tsp dried sage
½ tsp salt
¼ tsp white pepper
32 oz vegetable stock
1 cup heavy cream
Preheat the oven to 425 degrees. In a large mixing bowl toss the squash, carrots, onion, apples, garlic and the dried herbs in the olive oil and spread them evenly on a foil-lined baking sheet. Roast in the oven until the squash is tender, approximately 35-45 minutes. The vegetables should be tender and lightly browned. Remove them from the oven and transfer the contents of the baking sheet to a large stockpot set over medium heat.
Add the vegetable stock, bring the contents to a simmer and cook for 15 minutes to allow the flavors to marry. After 15 minutes, remove the soup from the eat and purée with a food processor in batches. If the soup is too thick, add a bit more stock. Add the heavy cream. (Be sure to remove from heat first.).
Taste the soup and adjust seasonings with salt and pepper as needed.
This delicious recipe is taken from our cookbook of the month ‘The Ultimate Soup Cookbook’ By Dru Melton, Jamie Taerbaum. Visit our giveaway for a chance to win a copy.