butternut squash soup with fried sage leaves — Les Petites Gourmettes

Ingredients

• 1/2 cup olive oil
• About 24 small fresh sage leaves
• 1 tablespoon unsalted butter, divided
• 1 tablespoon reserved olive oil from frying sage leaves
• 1 large onion, peeled and chopped
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds butternut squash cubes
• 2 apples (Granny Smith, Fuji, or Gala), peeled, cored, and cubed
• 2 whole cloves
• 3 cups chicken or turkey stock or vegetable broth
• 1 cup spiced apple cider
• 1/2 cup heavy cream
• 1 teaspoon rubbed sage
• 1 cup blue cheese, crumbled
• 1/2 cup toasted walnut halves