Butternut Squash Apple Soup | Recipe Cart | Recipe Cart

Ingredients

• 1 tablepoon vegetable oil
• 1 large onion, diced
• 4 large carrots, peeled and diced
• 4 stalks of celery, diced
• 1 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 1/2 pound potatoes (Yukon gold or russet), peeled and cut into 1/2-inch pieces
• 1 medium butternut squash, peeled and cut into 1/2-inch pieces
• 2 small Granny Smith apples, peeled and cut into 1/2-inch pieces
• 1 tablespoon apple cider vinegar
• 3 cups vegetable stock (or chicken stock)
• 1 cup water
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 2 tablespoon fresh sage leaves (or thyme)
• 1-2 slices white bread, cut 1/4-inch cubes
• 1-2 tablespoons olive oil
• 1/2 teaspoon salt