Recipes

Autumn Butternut Squash with Sage and Apple

Cook Time

45 min

Total Time

90 min

Servings

4

Autumn Butternut Squash with Sage and Apple

I love to make tasty soups in the fall and winter months. They warm your kitchen as you cook them the warm your body when you eat them. Lots of fiber here serve with a nice light protein (fish) then pair it with a nice Sauvignon Blanc. The salad pictured here is a Fennel salad with parmigiano reggiano and hazelnut (also in my recipes).

Autumn Butternut Squash with Sage and Apple

I love to make tasty soups in the fall and winter months. They warm your kitchen as you cook them the warm your body when you eat them. Lots of fiber here serve with a nice light protein (fish) then pair it with a nice Sauvignon Blanc. The salad pictured here is a Fennel salad with parmigiano reggiano and hazelnut (also in my recipes).

Servings

4

Total Time

90 min

Ingredients:

1 butternut squash, peeled and cut into

2 inch chunks

2 medium carrots, quartered

1 medium onion, quartered

2 Gala apples, cored and peeled and cut

into quarters

3 cloves garlic

2 tbsp olive or canola oil

2 bay leaves

1 tsp dried thyme

1 tsp dried sage

½ tsp salt

¼ tsp white pepper

32 oz vegetable stock

1 cup heavy cream or substitute 1/2c Greek yogurt and 1/2c milk. 

Chopped Hazelnuts for garnish 



Directions:

Preheat the oven to 425 degrees. In a large mixing bowl toss the squash, carrots, onion, apples, garlic and the dried herbs in the olive oil and spread them evenly on a foil-lined baking sheet. 


Roast in the oven until the squash is tender approximately 35-45 minutes. The vegetables should be tender and lightly browned. 


Remove them from the oven and transfer the contents from the baking sheet to a large stockpot set over medium heat.


Add the vegetable stock, bring the contents to a simmer and cook for 15 minutes. 


After 15 minutes, remove the soup from the heat and purée with a food processor in batches. If the soup is too thick, add a bit more stock. 

If using yogurt/milk, mix in a small bowl before adding to soup. 

Add the heavy cream or yogurt/milk mixture. (Be sure to remove from heat first.) Taste the soup and adjust seasonings with salt and pepper as needed.

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