Recipe borrowed with permission from www.strongertogether.coop
Learn more about your food and where it comes from by visiting www.strongertogether.coop
Ingredients
- 1 large yellow onion chopped
- 2 cloves garlic diced
- 2 tbsp fresh ginger minced
- 2 tbsp 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 tsp dried sage
- 4 cups vegetable stock
- 1/2 cup milk or heavy cream (optional)
- salt and pepper to taste
Servings: servings
Instructions
- In a large stock pot, heat the butter or oil and sauté 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.
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