Apple Sage Soup

This soup is surprisingly savory. Perfect for cold nights (and leftovers for lunch). The fried sage really brings the flavors together. It's simple AND delicious.

The Presumptous Pepita @cook_9945102

East Bay Area, CA

This soup is surprisingly savory. Perfect for cold nights (and leftovers for lunch). The fried sage really brings the flavors together. It's simple AND delicious.

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Ingredients

1Small Butternut Squash
1Medium Yellow Onion
1fennel bulb (use fronds for juice or risotto)
2Red Apples
4Garlic cloves
1 tspFresh Sage (minced)
1/2 tspThyme
1/2 tspCinnamon
3 tbsOlive Oil
8Fresh Sage Leaves (for frying)
To taste Dash of Salt and Pepper
3 cupsVeggie Broth
1 small can Coconut Cream

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Steps

1

Preheat oven to 400F
2

Chop butternut squash into 1' pieces, put on a baking sheet, drizzle with olive oil and bake for 50 minutes
3

Chop onion, fennel, apples, garlic and sage. Sauté for about 15 minutes.
4

Once everything is cooked (including the butternut squash), blend them all together (I used my Nutribullet) with vegetable broth, and then pour soup into a pot. Add thyme, cinnamon, salt and pepper and let simmer on medium-low for about 20-30 minutes.
5

While the soup is simmering, put oil in a small pan on medium heat. Once the oil is hot, turn down to low and fry the sage leaves. Remove from heat when done.
6

Ladle the soup into bowls. With a spoon pour coconut cream in a circular motion (or what ever design you want) top with fried sage add salt and cracked pepper.
7

Enjoy!