Butternut Squash Soup with Sage
:
Cooking Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
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