Butternut Squash Soup with Sage

Ingredients

• 1 medium sized butternut squash
• 3 cups unsweetened apple cider (not juice)
• 1/2 onion, chopped
• 1/2 tsp salt
• 6 fresh sage leaves
• 1 cup water (approximate)
• pepper to taste
• minced fresh sage
• crème fraîche (optional)
  

Directions

Place first 5 ingredients in a saucepan and simmer covered for about 1 1/2 hours, or until squash is very tender. Cool 10 mins.

Puree solids with some of the liquid in a food processor or blender. Reserve the remaining liquid.

Return pureed squash to pan with the remaining cooking liquid and thin soup out with about 1 cup water. Add water gradually until you get the right thickness. You want a consistency thinner than a puree without being watery. 

Reheat soup on very low heat. Taste for salt and add a little ground pepper.

Serve topped with minced sage leaves and optional dollop of crème frâiche.

Serves 6-8.

Recipe By Jane O'Riordan