Description
Velvety roasted butternut squash and Honeycrisp apple soup with fresh sage, cream, and crunchy pepitas. Rich, wholesome comfort ready in 45 minutes.
Ingredients
3 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
2 medium Honeycrisp or Granny Smith apples, peeled and chopped
2 medium shallots, sliced
4 cloves fresh garlic, minced
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
4 cups low-sodium chicken bone broth (or vegetable broth)
6 fresh sage leaves
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/3 cup heavy cream (or coconut cream)
1 tbsp pure maple syrup
3 tbsp toasted salted pepitas (pumpkin seeds)
Instructions
Toss cubed squash with olive oil, salt, and pepper; roast at 400 F (200 C) for 25-30 minutes until tender and caramelized.
In a large Dutch oven, melt butter over medium heat. Saute sliced shallots and garlic for 3 minutes until fragrant.
Add chopped apples and fresh sage leaves; saute for 4-5 minutes until apples begin to soften.
Transfer roasted squash into Dutch oven, pour in broth and nutmeg, and simmer loosely covered for 15 minutes.
Puree with immersion blender until velvety smooth; stir in heavy cream and maple syrup.
Ladle into warm bowls, swirl with cream, and garnish with toasted pepitas and crispy sage leaves.
- Prep Time: 15 min
- Cook Time: 30 min