Finally, I can get to the recipe I woke up wanting to make. A few detours, and delicious ones at that, but we are here. Personally, I am not a huge fan of pureed soups. Like most of my dishes, I prefer making and eating meals with lots of texture and different layers of flavor. I want my meat AND my potatoes. So why am I making a puree soup? Because, it is extremely healthy and very fall like. Maybe I will like it more this time.
Butternut Squash Soup:
Feeds about 6 people
Ingredients:
- 1 butternut squash
- 10 sage leaves
- 1 Tsp salt
- 4 apples
- 1Tsp unsalted butter
- 1 1/2 C. chicken stock or vegetable stock
1. Preheat oven to 425 degrees
2. Peel butternut squash with potato peeler, cut in half and scoop out insides. Cut squash into strips or chunks and place on baking sheet. Cook for about 10-15 mins or until fork tender (smushable).
3. While squash roasts, peel apples and cut into chunks. Add to sauté pan with butter and sage, cook until lightly browned and soft.
4. Add butternut squash and apple mixture to food processor. Pulse for about 30 seconds. Slowly pour in chicken stock and keep processor on for another 30 seconds. Scrape sides and pulse for another 30 or until smooth. If still a little think, add a little more chicken stock, pulsing with every Tbsp added, until desired consistency.
Serve alongside a small fall salad
A Girl, Her Dog, and Her Kitchen 