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
- 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
- Dice apple (no need to peel—keep those nutrients!) and onion. Chop garlic and half the sage leaves.
- Heat olive oil over medium heat in large pot and add apple, onion, garlic and sage, cooking and stirring until onion is translucent.
- Add wine and stir, scraping any browned bits from bottom of pan.
- 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.
- Add butternut squash and garam masala. Continue to cook over low heat until mixture is heated through.
- Using an immersion blender, or working in batches with a regular blender, purée the soup.
- Ladle hot soup into bowls.
- Chiffonade the remaining sage leaves and sprinkle on top.