Butternut Squash Soup With Apple And Ginger
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 cup butternut squash in one-inch diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup vegetable oil
  • 1 bunch fresh sage leaves
  • salt, to taste
  • 2 1/2 sticks butter
  • 2 large yellow onions, medium dice
  • 2 teaspoon salt
  • 10 cup butternut squash peeled, seeded and diced in to one-inch cubes
  • 3 unpeeled, golden delicious yellow apples, cored and chopped into one-inch pieces
  • 1/2 cup fresh ginger, peeled and thinly sliced, sliced across the grain
  • 1 teaspoon ground black pepper
  • 8-10 cup chicken stock
Directions
  1. Preheat the oven to 400 degrees F.
  2. Toss everything together and roast on a sheet pan at 400 degrees for 20 minutes, or until cooked through and browning at the edges.
  3. To fry the sage leaves, heat the oil in a medium pan. When it is just shimmering add one leaf to test the heat, gently pressing it under the oil. Check that the leaf isn’t browning too fast. There should be bubbles around the edge and it will curl initially then flatten out. It should cook in about 15 seconds and turn dark-green not brown. If it browns, turn down the heat.
  4. Once the sage leaves have reached a dark-green color, take out and place on a paper towel to drain the excess oil. Add salt to taste and set aside.
  5. Melt the butter over medium heat. Add the onions and salt, stir, then cook without browning for 10 minutes.
  6. Add the squash, apples, ginger, and pepper and stir well. Cover with parchment paper and sweat, stirring occasionally, for another 15 minutes.
  7. Add the stock and cook for about 15-20 minutes or until the vegetables are fully soft.
  8. Cool for 15 minutes then put in a blender, in batches, and blend to a smooth puree.
  9. Add more stock to thin if need be.
  10. Serve with a few pieces of roasted butternut squash and 4 sage leaves.