Roasted Butternut Squash and Apple Soup with Crispy Buttered Sage

It’s the perfect weather for soup and this recipe puts two seasonal ingredients to good use.

1 tsp. olive oil

2 medium butternut squash, but in half lengthwise, seeds removed

6 tablespoons unsalted butter, divided

1 large onion, diced

2 apples, peeled, cored and chopped

3 cups chicken stock

1 cup apple juice

salt and pepper to taste

1/4 tsp. dried powdered sage

6-8 fresh sage leaves

Preheat oven to 350 F.  To roast squash, lightly oil rimmed baking sheet with olive oil. Place squash scooped side down on baking sheet and roast until flesh is soft – 35-45 minutes, depending on size of squash. Remove squash from skin and set aside.

Melt 4 Tbsp. butter in large saucepan. Add onions and saute over low heat until translucent and soft. Add roasted squash and stir to coat with butter. Add stock and apples. Bring to a boil, then reduce heat, cover and simmer for 25 minutes. Cool slightly. Puree soup with an immersion blender, or in small batches in the food processor. Return to saucepan, add apple juice and warm over medium heat. Stir in dried sage and salt and pepper to taste.

Melt remaining butter in a small pan. When butter begins to sizzle, add sage leaves. Using tongs, turn leaves over so both sides are coated in butter. Fry until leaves are crispy – 2-3 minutes. Garnish soup with crispy sage leaves and a drizzle of sage butter.


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