Butternut Squash Soup With Sage Brown Butter Drizzle

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 butternut squash, peeled and cubed
• 1 granny smith apple, peeled, cored and cubed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, small and chopped
• 2 -3 shallots, chopped
• 4 cups vegetable broth
• 2 cups water
• 2 teaspoons salt (to taste)
• 1/2 teaspoon pepper
• 1/4 cup creme fraiche
• 1/4 cup butter
• 8 sage leaves

Recipe

• 1 peel and core the apple; cut into rough chunks. peel squash and cube. note: for convenience, costco sells packaged pre-cut butternut squash which is acceptable in this recipe.
• 2 heat the butter and oil in a dutch oven. saute the onions and shallots until translucent, about 6 minutes. leeks could be used as a substitute.
• 3 add the apple, squash, vegetable broth and water. bring to a boil then cover and simmer for 20 minutes, or until the squash is tender.
• 4 puree the soup in a blender, in batches. put the soup back in the dutch oven and season with salt and pepper, then stir in the creme fraiche.
• 5 to make the brown butter drizzle, melt butter on medium low heat. when the butter is melted, add the sage leaves and cook for about 10 minutes until the butter becomes a golden brown. remove to a bowl or cup. watch the butter carefully as it can go from a yellow to a brown very quickly. the sage ends up nice a crispy and is wonderful as a garnish.
• 6 the soup can be made up to 2 days in advance.
• 7 to serve: gently heat the soup. garnish with sage leaves and the sage butter drizzle. i garnished it further with some creme fraiche.