The sweet butternut squash, apples, and onions cook down quickly in this Farmhouse butternut squash soup, into a thick, velvety soup laced with fresh sage.
6poundsbutternut squash(about 3-pound each) peeled, seeded and roughly chopped
1clovegarlicchopped
1smallsweet onionchopped
2tablespoonsfresh sagechopped
½teaspoonground nutmeg
Kosher salt and freshly cracked black pepperto taste
8cupsvegetable stock
1cupheavy cream
½cupparmesan cheesefreshly grated
2tablespoonsunsalted butter
Instructions
In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Add the apples, squash, garlic, and onions and saute until the vegetables begin to sweat and soften, about 5 minutes.
Add the sage, ground nutmeg and salt, and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium-low.
Simmer until the squash is very tender, about 30 minutes. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan, and butter.
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