Ingredients
Directions
1.
Sauté the squash, apple, onion, and garlic with 2 tbsp olive oil, salt, and pepper.
2.
Transfer to a pot with 3 cups of broth, the ginger, and sage.
3.
Simmer for 10 minutes.
4.
Remove the sage leaves if a subtler flavor is preferred, then blend until smooth, adding more broth as needed.
5.
Adjust the seasoning.
6.
Serve warm with a spoonful of crème fraîche and a drizzle of olive oil on each bowl.
Notes
Add broth gradually while blending to get your preferred thickness, and remove the sage leaves first for a subtler flavor. Top each bowl of soup with crème fraîche and a drizzle of olive oil.
About the Author
This recipe was created by @prettycozydays, a San Fancisco-based content creator who loves creating beautiful and meaningful moments.
Recommended Equipment
A large skillet, pot, blender, grater, and cutting board.
FAQs
How do I make butternut squash soup thicker or thinner?
Use 3–4 cups of vegetable broth, adding more while blending until it reaches the consistency you like.
