Butternut squash and tart apples are perfect complements for each other in this delicious, creamy soup.
Butternut squash and tart apples are perfect complements for each other in this delicious, creamy soup.
Ingredients
- 1 large yellow onion, chopped
- 2 cloves garlic, diced
- 1 tablespoons fresh ginger, minced
- 2 tablespoons butter or vegetable oil
- 1 butternut squash (about 1 1/2 - 2 pounds), peeled, seeded and cubed
- 1 large tart apple, seeded and cubed
- 1/2 teaspoon dried sage
- 4 cups vegetable or chicken stock
- 1/2 cup milk or heavy cream (optional)
- Salt and pepper to taste
Preparation
In a large stock pot, heat the butter or oil and saute the onion, garlic, and ginger until soft. Add the squash, apple, sage and stock and bring it to a boil. Reduce the heat and simmer the soup for about 30 minutes until the squash is very soft. Remove from heat and, using a stick blender or regular blender, puree the soup. Stir in the milk or cream, if using. Season with salt and pepper.
Nutritional Information
133 calories, 5 g. fat, 12 mg. cholesterol, 61. sodium, 22 g. carbohydrate, 4 g. fiber, 4 g. protein
