Butternut Squash, Apple, and Sage Soup
The best thing about the winter season is making warm and comforting soups. We both absolutely love this recipe from "The Two Spoons Cookbook."
3T olive oil
4 cloves garlic, finely chopped
2 ribs celery, chopped
1 yellow onion, finely chopped
1/2t fine sea salt
Pinch of freshly ground black pepper
1 sprig of fresh sage, leaves only, chopped
1t fresh thyme leaves
1 small butternut squash- 2 lbs. Peeled, seeded, and cubed
1 Honeycrisp apple. Peeled, cored, and chopped
4 cups vegetable broth
2 bay leaves
2 cardamom pods
1/4 cup full-fat coconut mil
2t lemon juice
In a large pot, heat the olive oil over med heat. Add the garlic, celery, onion, salt, and pepper and cook, stirring often, until the onions are softened and fragrant, about 10 minutes.
Make the soup:
- Sprinkle in the sage and thyme and stir together until the sage is wilted and fragrant about 1 minute.
- Add the butternut squash and apple and stir together.
- Cover the pot with the lid, reduce the heat to medium-low, and simmer, stirring occasionally, until the squash and apple are softened about 15 minutes.
Pour in the vegetable broth and add the bay leaves and cardamom pods. Bring the soup to a simmer and cook with the lid slightly ajar, stirring occasionally, until the squash and apple are very soft, 20 to 30 minutes.
Discard the bay leaves and cardamom pods. Using an immersion blender, puree the soup until smooth and creamy. Pour in the coconut milk and lemon juice and stir to combine.
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