Butternut Squash & Apple Soup

1. 1

   In a dutch oven over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt ans stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot ans simmer for 30 minutes.

2. 2

   Remove the bay leaves and discard. Add creme fraiche. Using an immersion blender, puree the soup directly in tyhe pot until smooth. Stir in corriander and ginger.

3. 3

   Ladle the oup into warmed bowls adn garnish with fried sage leaves and pepper. Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.