Butternut Apple Soup

If you buy a big butternut squash and roast it on the weekend, you’ll have squash to use as a base for meals all week long without spending tons of time cooking. Of course, my obsession with soup is showing again, as I present you with a quick soup recipe that will leave you feeling warm and satisfied.

Butternut Apple Soup

Ingredients:

Ingredients

• 1 large apple (Heritage Farms CSA)
• 2 cloves garlic (Apple Ridge Farm)
• 1 onion (Jett’s Natural Produce)
• 2 T. olive oil
• 2 c. chicken or vegetable stock (I used homemade chicken stock)
• 1/2 c. white wine (left over from a work event)
• 1.5-2 c. roasted butternut squash (Heritage Farms CSA)
• 8-10 sage leaves (my garden)
• 3 tsp. garam masala or yellow curry

Directions:

1. Dice apple (no need to peel—keep those nutrients!) and onion. Chop garlic and half the sage leaves.
2. Heat olive oil over medium heat in large pot and add apple, onion, garlic and sage, cooking and stirring until onion is translucent.
3. Add wine and stir, scraping any browned bits from bottom of pan.
   

   Apple Mixture

4. Add stock and wine to cover apple mixture. Bring to a boil, then reduce heat to low and simmer until apples are tender, about 10-15 minutes.
5. Add butternut squash and garam masala. Continue to cook over low heat until mixture is heated through.
6. Using an immersion blender, or working in batches with a regular blender, purée the soup.
7. Ladle hot soup into bowls.
8. Chiffonade the remaining sage leaves and sprinkle on top.
   

   Luxorious Soup. If you have toasted squash seeds sitting around, sprinkle them on your soup, too, for a little crunch texture.