Combine acorn and butternut squash with pumpkin, apples, onions,
and sage for the perfect rendering of fall in a soup.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4 servings
3 cups butternut squash (roasted)
1/2 cup acorn squash (roasted)
1/2 cup pumpkin puree
3 1/2 cups chicken broth
1/2 cup yellow onion (chopped)
1/2 cup green apple (chopped and peeled)
2 tbs butter
1 tbs dried sage
1 tsp salt
1/4 tsp pepper
1/2 cup half & half
In a large saucepan, melt butter and add apples, onion, and sage. Saute for 8 minutes, stirring occasionally.
Add pumpkin puree, roasted acorn and butternut squash, chicken broth, salt, and pepper. Simmer for 15 minutes - breaking up larger pieces of the squash.
Remove from stovetop and put in your blender, one cup at a time to puree smooth. Repeat until the entire soup is smooth. (Hot soup has a tendency to make a slight "explosion" in a blender so doing only 1 cup at a time will reduce the "mess")
Return all soup to the saucepan and stir in half & half.