Squash, Sage & Apple Soup Recipe

Name: Squash, Sage & Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Peeled, Seeds Removed And Choppped (about 2 Pounds); 4 whole Apples, Peeled, Cored, And Quartered; 8 whole Sage Leaves, Divided; 4 Tablespoons Olive Oil, Divided; Salt And Pepper; 1 whole Small White Onion, Peeled And Choppped; 2 cloves Garlic, Minced; 1 whole Bay Leaf; 1/4 cups Apple Cider; 1 Tablespoon Brown Sugar; 4 cups Chicken Stock; 1/2 cups Heavy Cream; 4 Tablespoons Sour Cream

Servings: persons

1 whole Butternut Squash, Peeled, Seeds Removed And Choppped (about 2 Pounds)
4 whole Apples, Peeled, Cored, And Quartered
8 whole Sage Leaves, Divided
4 Tablespoons Olive Oil, Divided
Salt And Pepper
1 whole Small White Onion, Peeled And Choppped
2 cloves Garlic, Minced
1 whole Bay Leaf
1/4 cups Apple Cider
1 Tablespoon Brown Sugar
4 cups Chicken Stock
1/2 cups Heavy Cream
4 Tablespoons Sour Cream

1
1. Preheat oven to 400 degrees F. Peel the squash and remove the seeds. Roughly chop and spread out on a baking sheet. Add the quartered apples, 4 sage leaves and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Roast for 40 minutes, until squash is tender.
2
2. Using a large pot over medium heat, add in the remaining 2 tablespoons of olive oil and add in the onion. Cook for 5 minutes or until soft and then add in the garlic and bay leaf. Cook for a further minute. Add in the squash, apple cider, apples, brown sugar and chicken stock. Bring to a boil and then reduce heat and simmer for 25 minutes.
3
3. Working in batches, puree soup in a food processor until smooth. Return to pot and season with salt and pepper to taste. Stir in the heavy cream and heat.
4
4. Garnish with a dollop of sour cream and serve.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Butternut Squash, Peeled, Seeds Removed And Choppped (about 2 Pounds), 4 whole Apples, Peeled, Cored, And Quartered, 8 whole Sage Leaves, Divided, 4 Tablespoons Olive Oil, Divided, and more.

Yes, Squash, Sage & Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash, Sage & Apple Soup

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