Butternut Squash Soup with Apple and Sage

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.

Rori Trovato

Butternut Squash Soup with Apple and Sage

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    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


    Prep: 20 min Total: More than 60 min
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      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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