This soup is sweet an savoury at the same time, and totally fitting for a cool fall or winter day.
Ingredients
1
butternut squash
4
apples (peeled, cored and sliced)
3
celery stalks
1
onion
2
carrots
3 cloves
garlic (minced)
8 cups
chicken or vegetable stock
1 tablespoon
olive oil
thyme and sage (fresh or dry, to taste)
salt and pepper (to taste)
Instructions
Peel and cube the squash. If you have time, you can cut the squash in half, scoop out the seeds and then roast the squash in the oven for about half an hour.
Dice the onions, celery, carrots and saute in olive oil. Add the garlic and cook for 1 minute until fragrant. Add the cubed squash and the apples. Cover with stock or broth and bring to a boil.
Add the herbs and simmer for 20 minutes until all the vegetables are soft.
Puree with an immersion blender. Season to taste with asalt and pepper. Serve.
Notes
You can add a bit of cream or cook this with a smoked turkey leg or ham for added flavour.
For a different flavour profile, omit the thyme and sage and use curry powder instead.