Chef Syndia ’ s Butternut Squash with Apples Soup
Ingredients
Method
• 2 Tbsp Olive Oil
• 1 Small Onion Chopped
• 1 Tbsp Minced Garlic
• 2 Medium Sized Apples ( peeled and diced )
• 1 Tsp Fresh Sage
• 16 Ounces Heavy Cream ( can Substitute Full-Fat Coconut Milk )
• 3 Cups Vegetable Stock
• 2lb Butternut Squash ( cut into 1 inch cubes )
• Salt & Pepper to taste
1 . In a pot over medium heat saute onion and apple until onion is translucent ( approximately 3 minutes .)
2 . Add in garlic and saute for an additional minute . Don ’ t brown the garlic . Only need to saute until fragrant .
3 . Increase the heat and add heavy cream or coconut milk , vegetable stock , and butternut squash . Bring to a boil .
4 . Reduce heat to low and simmer for 15 minutes uncovered making sure the squash is fork tender .
5 . Carefully use an immersion blender or upright blender with a lid to blend soup until smooth .
6 . Garnish with fresh sage and enjoy !
Issue 1 p . 17