Butternut Squash-Apple Soup with Sizzled Sage
Butternut Squash-Apple Soup with Sizzled Sage Recipe from: This Immeasurable Place, by Blake Spalding and Jennifer Castle.
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Cooking tools:
- Immersion blender
- Blender
- Cheesecloth
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
- String
Ingredients
- 1 tablespoon butter
- 10 – 12 fresh sage leaves
- 2 tablespoons butter
- 2/3 cup onion or leeks, diced
- 1/2 cup celery, diced
- 1 cup apples, peeled and chunked
- 1/4 cup carrot, diced
- 1 tablespoon salt
- 1 whole clove
- 1 cinnamon stick, broken
- 1 star anise pod
- Pinch of Chile flakes
- 3 juniper berries
- 5 black peppercorns
- 3 cups butternut squash, peeled and chopped
- 4 cups water
- 2 cups heavy cream
- 1/2 teaspoon ground coriander
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh sage, chopped
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