Honeynut Squash and Apple Soup with Crispy Sage
- 4 honeynut squash, peeled & cubed
- 1 apple, peeled & sliced (try Stayman, Granny Smith, or another baking apple)
- 1 large shallot, diced
- 1 medium yellow onion, diced
- 1 TBSP of fresh, minced ginger
- 2 carrots, peeled & chopped
- 1 quart of broth (vegetable or chicken)
- 1 TBSP honey
- 1 tsp dried thyme
- salt & pepper to taste
- olive oil
- handful of sage leaves, for garnish
1. Preheat your oven to 400 degrees. Arrange your squash in an even layer on a sheet pan with a drizzle of olive oil and salt & pepper and roast for 20 minutes, or until it begins to get tender.
2. When squash is done roasting, heat a layer of olive oil in a large soup pot. Saute your onion and shallots until translucent, about 3-4 minutes.
3. Add in your carrots, squash, apples, ginger, honey, thyme, and a little more salt and pepper to taste. Cook everything for about 5-6 minutes, add your broth and bring to a light boil. Allow to simmer uncovered for about 20 minutes, or until the carrots become tender.
4. Once the soup is done cooking, turn off the heat and let it cool down for 15 minutes, or until it is safe to work with it. Use a stick immersion blender until the soup is smooth with no chunks. Serve immediately, or store to enjoy later!
How to make the crispy sage garnish:
- In a skillet, heat up a layer of olive oil. Make sure your sage leaves are dried and then add them to your pan. (Any water on the sage leaves would stop them from crisping up.)
- Cook the sage leaves for 30-45 seconds, or until they are crisped around the edges. Remove with a slotted spoon and let them dry on a paper towel. Sprinkle with coarse salt and use as a garnish for your soup.