• Sage Butternut and Apple Soup

    by  • October 4, 2010 • Dinner, Fall, Kwanzaa Recipes, Lunch, Recipes, Seasonal Dish, Soups, Thanksgiving Recipes, Vegetables, Winter • 5 Comments

    Sage Butternut Apple Soup with Fig Vinegar

    Sage Butternut Apple Soup with Fig Vinegar

    Serena, of the food blog, Serious Soupy, requested a guest post about soup. Her timing couldn’t have been better, for a Sage Butternut Apple Soup was part of the weekly menu. It’s an experimental soup, for the results were savory and sweet. Her food blog is dedicated to the namesake, soups. The recipes and advice are resourceful and inspiring. Are you curious about the Sage Butternut Apple Soup? Visit www.SeriousSoupy.com for the story…

    The recipe:

    Sage Butternut and Apple Soup

    Ingredients
    Olive oil
    1 yellow onion, coarsely chopped
    1 garlic clove; minced
    1 butternut squash; peeled, seeds removed, and chopped into 1/2 inch chunks
    3 cups Macoun apples; peeled, cored and chopped
    2 to 4 parsnips; peeled and chopped
    1 quart chicken stock
    1 tsp. honey or dark maple syrup
    1/8 cup white wine
    1 cup fresh sage; divided; plus more for garnish
    1/2 tsp. cinnamon
    1/8 tsp. nutmeg
    Salt and fresh black pepper; to taste
    Crushed red pepper; to taste
    (Optional) Fresh, organic cream
    Fig or balsamic vinegar

    Directions
    1. Add onions to warm olive oil over medium heat in a pot. Add cinnamon, nutmeg, crushed red pepper, salt and black pepper, and garlic. Stir for 30 seconds.

    2. Add the butternut squash, apples, parsnips and 1/2 cup sage to the onion mixture

    3. Add the chicken/vegetable stock, honey and wine. Bring the pot to a boil. Adjust seasoning.

    4. Reduce temperature and cover pot with a lid. Soup should slowly simmer for 20 to 30 minutes until the vegetables are soft.

    5. When the vegetables are soft, turn off the heat. Move pot to a cooler area on the stove or another area in the kitchen. Let soup cool for 20 to 30 minutes.

    6. Add the second half of the fresh sage to the soup. Working in batches, place soup in a food processor and pure until smooth.

    7. Return soup to the pot and reheat to a slow simmer. (Optional: Add cream and bring soup back to a simmer) Adjust seasoning.

    8. Ladle soup into individual bowls. Drizzle with fig (balsamic) vinegar.

    Note: Before returning the puree back to the pot, strain the soup if a smoother texture is preferred



    Questionable appetite? Don’t know what to cook?
    Stay up-to-date with
    My Life Runs On Food
    via email.
    Subscribe today!


     

    Related Posts Plugin for WordPress, Blogger...

    5 Responses to Sage Butternut and Apple Soup

    1. October 12, 2010 at 12:10 am

      Hey, Taylor! Thanks for visiting “My Life Runs On Food.” Parsnips are similar to carrots, except they have a bit of kick to them. They’re delicious mashed with potatoes, too.

    2. October 11, 2010 at 11:42 pm

      This looks so creamy! I’ve never had parsnips before…what flavor do they add to the soup?

    3. October 7, 2010 at 9:11 pm

      Beautiful post and perfect for the fall!

      Thank you again!

    4. October 4, 2010 at 10:08 am

      This is exactly the reason I love the fall!!

    5. October 4, 2010 at 10:01 am

      That looks beautifully delish! I love the creamy smooth flavor of butternut squash and the fact that it is nutrient dense. I will try your recipe.
      I also finally watched Julie & Julia yesterday and it left me hungry and epicurious, lol!

    Leave a Reply

    Your email address will not be published. Required fields are marked *