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Welcome to Fall! Our Featured Recipe: Butternut Squash & Sage Soup

Posted by itsupportgroup
itsupportgroup
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on Monday, 22 September 2014 in Recipes

Butternut SoupCan you believe it is fall already? Where did the summer go? Though as much as I enjoyed the barbecues and other summer treats, I am looking forward to the change in seasons—and with it, a revisit of my autumn food favorites. As the weather cools down, keep warm with this classic soup recipe with a twist.

Ingredients - Serves 4
3 lbs. Butternut Squash, peeled, seeded, cut into 2" chunks
1 tbsp. olive oil 1 medium onion, diced ¼"
1 large leek (white & pale green parts only), sliced thin
2 garlic cloves, minced
1 large Granny Smith Apple, peeled, cored, diced ¼"
3 cups reduced sodium vegetable stock
1½ tsp. dried sage, crumbled
¼ tsp. black pepper
Pinch of cayenne

Directions

  • Put squash in steamer basket; set into large pot over 1" of boiling water. Cover and steam until squash is tender but still holds its shape; about 15 minutes.

  • Meanwhile, heat the olive oil in a large sauce pan over medium heat. Add onion, leek and garlic. Cook while stirring until softened; about 5 minutes. Add squash and all remaining ingredients; bring to a boil. Reduce heat and simmer, keep covered until squash is very soft; about 15 minutes. Remove sauce pan from heat; let cool for 15 minutes.

  • Puree soup in batches if needed in food processor or blender. Return soup to pot, and reheat over medium heat. Garnish with fresh sage or fresh chopped chives. Enjoy!
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