Butternut Squash, Apple and Sage Soup
- Preparation time:
- 10 mins
- Cooking Time:
- 30 mins
- Servings:
- 11/2 litres
Great as a starter or lunch snack, the addition of Copella Apple Juice mixed with the squash makes a deliciously refreshing taste.
Ingredients
- 1 tablespoon olive oil
- 15g butter
- 2 onions, peeled and sliced
- 1 clove garlic, peeled and crushed
- 900g butternut squash, peeled, deseeded and diced
- 2 cooking apples, peeled, cored and diced
- 600mls vegetable stock
- 300mls Copella Apple juice
- 2 sprigs sage
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- Créme fraiche and diced red chilli to garnish
Method
Heat the oil and butter in a large saucepan and add the onions and garlic. Cook until softened then add the butternut squash and apples. Cook for a further five minutes and then add the stock, apple juice, sage and cumin. Season well with salt and pepper, bring to the boil and simmer for 30 minutes or until all the ingredients are tender.
Liquidise, check seasoning and serve piping hot in bowls with dollops of créme fraiche and diced red chilli.
