butternut squash soup with fried sage leaves
Butternut squash soup with fried sage leaves, blue cheese, walnuts, and a warm blend of herbs—traditional and comforting for Thanksgiving.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lespetitesgourmettes.com.
Cooking tools:
- Skillet
- Stove
- Slotted spoon
- Paper towel
- Mason jar
- Refrigerator
- Airtight container
- Pot
- Blender
- Food processor
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Spoon
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
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