-
Preheat oven to 425 degrees Fahrenheit
-
Mix the apples and squash in a sheet pan
-
Add in 1 tablespoon of olive oil and your desired amount of salt and pepper
-
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
-
Remove from oven and let them cool
-
Place the mixture in a blender with the stock. Work in batches to puree the squash and apple
-
Meanwhile, heat 2 teaspoons of olive oil in a pot
-
Add the onions and sage. Sautee for 3-4 minutes until onions have softened
-
Pour in the apple and squash puree and mix. If puree is too thick, add in more stock
-
Add the curry and mix
-
Let the soup boil and add more salt and pepper if needed
-
For Fried Sage
-
Heat olive oil in a small pot over medium high heat
-
Add in sage and let it fry for 3-4 minutes (2 minutes or each side)
-
Remove from oil and remove excess oil
-
Sprinkle salt and pepper
-
Assembly
-
Pour soup into bowls and decorate with sage leaves