Butternut Squash, Apple and Sage Soup
Nothing says fall like a pot of soup on the stove, and soup made with the best of autumn’s ingredients says it even louder. This recipe puts it all together with ease and a dash of pizzazz.
Place 2 butternut squash (about 4 pounds), halved and seeded, in a 425˚ oven. Sprinkle with 8-10 chopped sage leaves and salt and pepper, dot with 2 tablespoons butter and roast for 1 hour. After cooling the squash scrape out the flesh and set aside.
In a large sauce pot heat 2 tablespoons olive oil and sauté one small chopped onion until tender. Add squash, 4 cups chicken stock, 1 cup apple cider, 1 tablespoon brown sugar, 3 dashes Worcestershire sauce, pinch nutmeg and ⅛ teaspoon red pepper flakes. Season with salt and pepper and simmer for 30 minutes.
Puree cooked mixture in the pot with an immersion blender, or if you don’t have one, use a regular blender then return to the pot. Reheat the soup and season with salt and pepper to taste, then just before serving stir in ½ cup heavy cream. Top individual servings with peeled, diced apple, or a dollop of sour cream.
This recipe serves 8 as a side dish with grilled German sausage over sautéed green cabbage and sliced red peppers. Delicious comfort!
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