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Roasted Butternut Squash And Apple Soup - amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage

Roasted Butternut Squash

Roasted Butternut Squash And Apple Soup - amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage.
Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Tiffany Bendayan

Ingredients

  • For Soup
  • 1 Butternut Squash diced and chopped
  • 4 Granny Smith Apples peeled, cored and cubed
  • 4-5 Cup of Stock chicken or vegetable
  • 4 leaves Sage chopped
  • 1 teaspoon of curry powder
  • 1 medium Onion chopped
  • Olive Oil
  • Salt and Pepper to taste
  • For Fried Sage
  • 1/4 cup of olive oil
  • 4-6 leaves sage
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees Fahrenheit
  2. Mix the apples and squash in a sheet pan
  3. Add in 1 tablespoon of olive oil and your desired amount of salt and pepper
  4. Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened. Use a spoon for mixing them halfway through baking
  5. Remove from oven and let them cool
  6. Place the mixture in a blender with the stock. Work in batches to puree the squash and apple
  7. Meanwhile, heat 2 teaspoons of olive oil in a pot
  8. Add the onions and sage. Sautee for 3-4 minutes until onions have softened
  9. Pour in the apple and squash puree and mix. If puree is too thick, add in more stock
  10. Add the curry and mix
  11. Let the soup boil and add more salt and pepper if needed
  12. For Fried Sage
  13. Heat olive oil in a small pot over medium high heat
  14. Add in sage and let it fry for 3-4 minutes (2 minutes or each side)
  15. Remove from oil and remove excess oil
  16. Sprinkle salt and pepper
  17. Assembly
  18. Pour soup into bowls and decorate with sage leaves