Description
Embrace the cooling weather with this nourishing and velvety Autumn Squash Soup. Combining the earthy sweetness of roasted butternut squash with the vibrant tang of crisp apples, this soup is elevated by aromatic sage and a hint of Chinese five spice. It is a perfect, grounding meal that brings garden-to-table simplicity to your kitchen, offering a smooth and creamy texture that serves as ideal comfort food for chilly harvest days.
Ingredients
2 tablespoons unsalted butter
1 medium onion, finely diced
1 medium butternut squash, peeled, seeded, and cubed
1 large apple, peeled, cored, and chopped
1 quart chicken stock
1/8 teaspoon Chinese five spice
1 tablespoon fresh sage, finely chopped
1/2 cup heavy cream
Sea salt and freshly ground black pepper to taste
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté until translucent and softened.
Add the cubed squash and chopped apple, cooking for about 5 minutes to slightly caramelize.
Pour in the chicken stock, add the Chinese five spice and fresh sage.
Bring the mixture to a boil, then reduce heat and simmer until the squash is completely tender, about 20-25 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and season with sea salt and black pepper to taste.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For a vegan option, substitute the butter with olive oil and the heavy cream with full-fat coconut milk.