Butternut Squash & Apple Soup with Sage and Gruyere Croutons
Ingredients 1 Tablespoon butter 1 onion, small dice 1 carrot, small dice 1 celery stalk, small dice 2 lbs butternut squash, peeled, medium dice ½ yellow or whit
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Cooking tools:
- Immersion blender
- Food processor
- Blender
- Dutch oven
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 Tablespoon butter
- 1 onion, small dice
- 1 carrot, small dice
- 1 celery stalk, small dice
- 2 lbs butternut squash, peeled, medium dice
- ½ yellow or white potato peeled, medium dice
- 2 small apples, peeled and cut into 1-inch cubes
- 1 Tablespoon fresh ginger
- 2 cloves garlic, minced
- 3-4 cups chicken stock
- The zest of one orange
- Salt
- fresh ground pepper
- Sour cream or cream fraiche for garnish
- Croutons
- 6 sliced rustic bread, cubed
- 1 Tablespoon finely chopped fresh sage
- 3 Tablespoons butter, melted
- ½ cup Gruyere, grated
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