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–+ servings

Butternut Squash and Sage Soup with Apple

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 medium butternut squash, peeled and cubed
  • 2 medium apples, cored and chopped
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 8 fresh sage leaves, chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Extra fresh sage leaves for garnish

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and chopped sage. Cook for 1 minute until fragrant.
  • Add the cubed butternut squash and chopped apples to the pot. Pour in the vegetable broth.
  • Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the squash is tender.
  • Use an immersion blender to puree the soup until smooth. Season with salt and black pepper.
  • Ladle into bowls and top with extra fresh sage leaves before serving.

merknader

If the soup turns out thicker than you like, stir in a little extra broth after blending. The apple brings natural sweetness, so taste first before adding more salt. Leftovers keep well in the fridge for three days and reheat smoothly on the stove.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board