Butternut Squash Apple Soup with Sage | Rodney Strong

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 and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 10 fresh sage leaves
• Salt for sprinkling