Butternut Squash Soup with Sage

I don’t think anyone needs convincing when it comes to butternut squash soup because its thick, creamy, silken texture is luxurious and warming on a cold fall day and the earthy sage adds depth. So there’s all the adjectives you need to be inspired—now make it!

butternutsquashsoup

Ingredients:

Olive oil

Sage

Onion, white

Garlic Cloves

Butternut Squash (aka BNS), peeled and diced

Golden Delicious Apple, peeled and diced

Salt and Pepper

Bay Leaf, 2

Water

1. On medium heat, heat oil in a soup  pot and then add sage.

2. Add diced onion and sautee; then add chopped garlic.

3. Add diced BNS and apple and sautee for 10 minutes to blend flavors.

4. Add bay leaf and water and bring it to a boil (with lid on) and cook until the BNS is tender. Turn off the heat and let it rest for a few minutes before blending. Remember to remove the bay leaves before you blend.

5. Add boiled water, as needed, to create a consistency that you like.

Optional: Serve with sage on top.

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