Butternut Squash Apple Soup with Sage
Serve this luscious butternut squash soup topped with lemon cream and crisp sage as a starter or as a side with you favorite sandwich or wrap.
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 www.rodneystrong.com.
Cooking tools:
- Blender
- Pot
- Saucepan
- Slotted spoon
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Apple corer
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Paper towel
- Spoon
Ingredients
- 1⁄2 cup (1 stick) unsalted butter
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 yellow onion, chopped
- 2 green apples (about 1 pound total), peeled, cored, and chopped
- 6 fresh sage leaves
- 4 cups chicken stock or broth
- 2 teaspoons organic apple cider vinegar, preferably Nana Mae’s
- 1 tablespoon kosher salt
- 1⁄2 cup heavy cream
- 1⁄2 cup crème fraîche
- 1⁄2 teaspoon grated lemon zest
- 11⁄2 tablespoons fresh lemon juice
- Salt
- freshly ground pepper
- 2 tablespoons unsalted butter
- 10 fresh sage leaves
- Salt for sprinkling
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