Butternut Squash & Apple Soup

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• Salt & pepper
• 1 sprig sage
• 3 garlic cloves, minced
• 1 ½ green apples, peeled and diced
• 1 butternut squash, peeled and diced
• Freshly grated nutmeg
• 4 cups vegetable broth
• ½ cup cream
• Sour cream, for serving
• Applewood Cheddar Grilled Cheese.

Directions

Butternut Squash & Apple Soup

1. Place a large pot over medium-high heat. Add in the oil and onion and season with salt and pepper. Pick the leaves from the stem of sage. Add the stem into the pot, set the leaves aside for later, and continue to cook until the onions are softened and lightly golden brown, about 5 minutes.
2. Thinly slice the sage leaves and add 2 to 3 teaspoons to the pot along with the garlic, apples, and squash. Set the remaining sliced sage for serving. Sauté for 1 to 2 minutes or until the apples and sage pick up a little colour.
3. Season with a pinch of freshly grated nutmeg and add in the broth. Bring to a boil then reduce the heat to medium and simmer for 20 minutes or until the squash and apples are very tender.
4. Carefully remove the sage stem from the pot and, using an immersion blender or a traditional stand blender with the vent cap loosened, blitz the soup until smooth and creamy. Pour in the cream, season to taste with more salt, pepper, and nutmeg, as needed, and keep warm over low heat until ready to serve.
5. Serve topped with a spoonful of sour cream and a scattering of sage. If desired, serve with an Applewood Cheddar Grilled Cheese.

Click here to learn how to make Mary Berg’s Applewood Cheddar Grilled Cheese for a delicious lunch combo!