The perfect Fall feel-good soup. Simple enough for a weeknight and elegant enough for your Thanksgiving table. The earthy sage adds a perfectly grounding flavor to the sweet apple and smooth butternut squash. With a subtle kick from jalapeno, you will feel like kicking up your feet next to a warm fire on a cold night.
Butternut Squash & Apple Soup
2-3 sage leaves, thinly sliced
1/2 red jalapeño, seeded and minced (more if you like it hot)
1 lb butternut squash, peeled and diced
2 red apples, seeded and chopped
1 cup vegetable broth
1/4 cup water (more or less, depending on desired thinness)
juice from 1/2 lemon
drizzle of agave or pure maple syrup
freshly ground black pepper
Heat some olive oil in a saucepan over medium-high heat. Add the shallots and saute until translucent. Add the jalapeno and sage, season with salt and pepper. Stir in the squash and cook about 5 -8 minutes until starting to soften. Next, add the apples, broth and a little water just to cover vegetables. Bring to a boil. Lower heat to a simmer and cook for about 20 – 25 minutes until vegetables are very soft.
Transfer to a blender or Vitamix and puree until smooth. You can do this in batches, if necessary. Add more water, if needed, to reached desired thinness. Add lemon juice, sweetener and season to taste with sea salt and pepper. You may need to return back to saucepan and reheat on low if not using a Vitamix.
To serve, ladle into bowls and top with micro greens or fresh sage and drizzle of olive oil.