Full-flavored butternut squash with a slight hint of apple blends nicely together on the food palette to create a timeless masterpiece. Become the next Picasso by adding the finishing touches of toasted pumpkin seeds.
4 tablespoons butter
1 large onion
1 large butternut squash
2 medium tart apples
6 sage leaves
10 cups vegetable or chicken broth
salt and pepper
1/4 cup heavy cream (optional)
toasted pumpkin seeds
Heat butter over a medium flame in a large soup pot. Mince onion and add to the butter.
While onion is softened (about 5 minutes total), remove seeds, peel and dice butternut squash. Peel and dice apples. Mince sage.
Add apples and squash to the onions along with the sage. Pour in vegetable or chicken broth. Put a lid on the mixture and bring the soup to a boil. Reduce heat and simmer for 15-20 minutes until squash is soft.
Remove soup from heat. Blend in the pot with a hand blender or transfer to a standing blender and puree until smooth. Return soup to pot. Add salt and pepper to taste. Stir in optional heavy cream. Bring back to a simmer before serving. Garnish with optional pumpkin seeds.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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