Butternut Squash and Apple Soup
- 550 g Tree Top Apple Purée Granny Smith
- 1 large butternut squash (about 1¾ lbs.), halved and seeded
- 54 g extra virgin olive oil, divided
- 6 fresh sage leaves
- 300 g onion, chopped
- 100 g leeks, chopped (white part only)
- 980 g chicken broth
Heat oven to 400°F. Line a cookie sheet with foil. Rub inside of each squash half with 13.50 g olive oil, and then fill each half with 3 sage leaves. Place squash face down on prepared sheet and bake until e=tender, about 30 minutes. Let cool 5 minutes, discard sage, then scoop out squash and put in bowl. Set aside.
Heat remaining oil in a 10 in. stockpot over medium heat. Sauté apples, onions and leeks until apples are tender and onions are translucent. Add squash and enough chicken broth to cover. Simmer 5 minutes. Carefully transfer mixture to food processor and blend until smooth. Transfer soup back to pot and stir in additional chicken broth to desired consistency. Add salt to taste.
To serve, ladle soup into bowls; garnish with pepper, a dollop of crème fraiche, parsley, sage and croutons, if desired.
Makes 7 one-cup servings.