Autumn soup combines acorn and butternut squash with pumpkin, apples, onions, and sage. The perfect rendering of fall in a soup.
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 and half
In a large saucepan, melt butter and add the apples, onion, and sage. Saute for 8 minutes, stirring occasionally.
Add the 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 1 cup at a time put in your blend to puree to 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 has reduced the "mess")
Return all the soup to the saucepan and stir in half & half. Warm.
Serve with croutons or crackers.