It’s officially fall, although it may not feel like it yet. And that means apple picking and finding all sorts of ways to use the 30 pounds of apples we have in the fridge. I always go straight to butternut squash soup because it’s an easy and healthy soup and you can make it with all sorts of variations. I sometimes fry up some sage leaves to make them crispy and sprinkle them on top. Or you can crisp up some pancetta or prosciutto in the oven and sprinkle that over the top.
Butternut Squash Soup
1 butternut squash, diced
1 onion, diced
2 garlic cloves, minced
1 apple, diced
2 tablespoons chopped sage
1 tablespoon chopped rosemary
1 teaspoon nutmeg
1 cup white wine
2 cups chicken stock (can be substituted for vegetable stock)
2 tablespoons olive oil
Saute the onion, garlic, and squash in the olive oil for a few minutes until they start to brown. Season with salt and pepper and add the apple, rosemary, and half the sage. Continue to saute for another minute, then deglaze the pan with the wine. Add the stock and cover. Cook for 20 minutes or so, until a knife can be inserted and removed easily from a piece of squash. The smaller the dice, the quicker it will cook. Add the nutmeg and the rest of the sage. Using an immersion blender (or a food processor working in batches- be careful because it is hot), puree the soup. Serve with a drizzle of olive oil on top.
