1.5 lb butternut squash, peeled, seeded and cut into 1" cubes
3 sweet apples (McIntosh or Pink Lady), peeled, cored and chopped
5 T olive oil
Sea salt and black pepper
1 small yellow onion
2 small carrots, peeled and diced
2 celery stalks, diced
2 shallots, minced
2 cloves of garlic, minced
1 t apple cider vinegar
1 1/2 - 2 qts chicken stock (or low sodium broth)
6 fresh sage leaves, minced
2 T unsalted butter
2 T olive oil
18 fresh sage leaves
Creme fraiche or heavy cream
Preheat oven to 425 degrees. Place the squash and apples on a baking sheet. Drizzle with 3 T olive oil and season with the salt and pepper. Toss to coat and spread in a single layer. Roast till the squash and apples are lightly browned and tender (about 35 minutes).
In a soup pot, warm 2 T olive oil over medium heat. Add the onion, carrots and celery and cook, stirring frequently, till the carrots and celery are soft (12 minutes). Add the shallots and garlic and cook for 1 minute. Add the squash, apples, vinegar, 1.5 qts stock and minced sage. Bring to a boil and simmer on low for 30 minutes.
Place the mixture in a blender and puree. (You will need to do two batches.) Return the soup to the pot and if necessary, add the remaining stock. Warm over medium-low heat. Taste to adjust the salt and pepper. Ladle into bowels, drizzle with creme fraiche and sprinkle crumbed butter sage on top.
In a small frying pan, melt the butter over medium-high heat. Add the olive oil. Add the sage leaves a few at a time and fry till barely crisp (1 minute). Remove to paper towels to drain.
Time: 90 minutes Serves: 6
This soup may sound strange, but it is delightful and refreshing. I made this as a starter for my mother-in-law's 75th birthday. This recipe was adapted from Williams and Sonoma's New York: Authentic Recipes Celebrating the Foods of the World.