Butternut is a perfect squash for soup. It lends itself well to both sweet and savory dishes, and that's just what you’ll taste in this recipe, enhanced by the sage and apples.
|2 tablespoons olive oil||2 large apples, peeled and seeded, cut into large pieces|
|2 small or 1 large butternut squash, peeled, seeded and cut into large chunks||1 tablespoon chopped fresh sage, plus more for garnish|
|1 onion, chopped||6 cups vegetable or chicken stock|
|2 large carrots, cut into 1-inch pieces||2 teaspoons kosher salt|
|2 celery stalks, cut into 1-inch pieces||1 teaspoon black pepper|
In a large pot over medium heat, add the oil. Cook the squash, onions, carrots and celery for 5 to 7 minutes, until the onions are softened and beginning to turn golden. Add the remaining ingredients. Bring to a boil, then reduce to low and cook slowly until all the vegetables are tender, about 1 1/2 to 2 hours. Using an emulsion blender or regular blender, puree the soup in batches until smooth and serve.
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