Sage Butternut Squash Soup


2 tablespoons extra virgin olive oil

1 shallot, chopped

2 garlic cloves, chopped

1 red apple, peeled, cored, and diced

3 cups butternut squash cubes

½ teaspoon dried sage

2 cups chicken broth

3 cups water

Salt and pepper to taste

½ cup heavy cream



Sautee the shallot and garlic in the olive oil until translucent. Stir in the rest of the ingredients, except the cream, and cook for 20 minutes. Remove from heat, add the cream and puree in batches until smooth.

One comment

  1. RuthBH2Day · September 28, 2018

    nothing nicer than butternut soup


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