Butternut Squash & Sage Soup

This sweet and earthy soup is made from butternut squash, apple, and sage

The temperature finally dropped in L.A. over the weekend, and the cold weather had me dreaming about cooking something warm and comforting. I'd been wanting to make my friend's recipe for butternut squash soup for months, and it was great to let it simmer on the stove while my boyfriend and I curled up on the couch to watch a movie. The sweetness of the apple and squash paired beautifully with the earthiness of the sage, and it made the whole house smell like the holidays. Leftovers keep for days and reheat just as well for lunch during the week.


More Winter Squash Recipes:
- Bulgur, Kale, & Squash Hash
- Lentil, Squash, & Goat Cheese Salad
- Delicata Squash, Pepita, & Baby Kale Salad


Butternut Squash & Sage Soup:

• Heat 3-4 tbsp. olive oil in a large, heavy-bottomed pot.
• Add two chopped leeks (white part only), and cook for 5 minutes until they are soft.
• Add 1 chopped butternut squash*, 1 chopped potato, 1 chopped and peeled apple, and 5-6 fresh sage leaves. Season with salt and pepper.
• Stir the vegetable mixture until sage is fragrant, and add 4 c. low-sodium chicken stock.
• Place lid on the pot and cook for 30-45 minutes, until the vegetables are very tender.
• Use an immersion blender (or transfer mixture to regular blender or food processor) and puree until semi- smooth.
• Continue to simmer until ready to serve. Enjoy.

Serves six
*You can also buy pre-cut butternut squash at some supermarkets. One butternut squash equals about three packages of pre-cut squash.