Plant-Forward
Autumn Butternut Squash with Sage and Apple
I love to make tasty soups in the fall and winter months. They warm your kitchen as you cook them the warm your body when you eat them.
Ingredients
- 1 butternut squash, peeled and cut into 2 inch chunks
- 2 medium carrots, quartered
- 1 medium onion, quartered
- 2 Gala apples, cored and peeled and cut into quarters
- 3 cloves garlic
- 2 tbsp olive or canola oil
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried sage
- ½ tsp salt
- ¼ tsp white pepper
- 32 oz vegetable stock
- 1 cup heavy cream or substitute
- 1/2c Greek Yogurt
- and 1/2c milk.
- Chopped Hazelnuts for garnish
Directions
- 1
Preheat the oven to 425 degrees.
- 2
In a large mixing bowl toss the squash, carrots, onion, apples, garlic and the dried herbs in the olive oil and spread them evenly on a foil-lined baking sheet.
- 3
Roast in the oven until the squash is tender approximately 35-45 minutes.
- 4
The vegetables should be tender and lightly browned.
- 5
Remove them from the oven and transfer the contents from the baking sheet to a large stockpot set over medium heat.
- 6
Add the vegetable stock, bring the contents to a simmer and cook for 15 minutes.
- 7
After 15 minutes, remove the soup from the heat and purée with a food processor in batches.
- 8
If the soup is too thick, add a bit more stock. If using yogurt/milk, mix in a small bowl before adding to soup.
- 9
Add the heavy cream or yogurt/milk mixture. (Be sure to remove from heat first.)
- 10
Taste the soup and adjust seasonings with salt and pepper as needed.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
