Ingredients

The following ingredients have 4 Servings
  • For Soup
  • 1 Butternut Squash (diced and chopped)
  • 4 Granny Smith Apples (peeled, cored and cubed)
  • 4-5 Cup of Stock (chicken or vegetable)
  • 4 leaves Sage (chopped)
  • 1 teaspoon of curry powder
  • 1 medium Onion (chopped)
  • Olive Oil
  • Salt and Pepper to taste
  • For Fried Sage
  • 1/4 cup of olive oil
  • 4-6 leaves sage
  • salt and pepper

Instruction

  • Preheat oven to 425 degrees Fahrenheit
  • Mix the apples and squash in a sheet pan
  • Add in 1 tablespoon of olive oil and your desired amount of salt and pepper
  • Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened. Use a spoon for mixing them halfway through baking
  • Remove from oven and let them cool
  • Place the mixture in a blender with the stock. Work in batches to puree the squash and apple
  • Meanwhile, heat 2 teaspoons of olive oil in a pot
  • Add the onions and sage. Sautee for 3-4 minutes until onions have softened
  • Pour in the apple and squash puree and mix. If puree is too thick, add in more stock
  • Add the curry and mix
  • Let the soup boil and add more salt and pepper if needed
  • For Fried Sage
  • Heat olive oil in a small pot over medium high heat
  • Add in sage and let it fry for 3-4 minutes (2 minutes or each side)
  • Remove from oil and remove excess oil
  • Sprinkle salt and pepper
  • Assembly
  • Pour soup into bowls and decorate with sage leaves