Honeynut Squash and Apple Soup

Ingredients

• 4 honeynut squash (peeled, cubed)
• 1 apple (peeled & diced)
• 1 large shallot (or 2 small, diced)
• 1 medium yellow onion (diced)
• 1 tbsp of fresh ginger (minced)
• 2 carrots (peeled, chopped)
• 1 quart of broth (vegetable or chicken)
• 1 tbsp of honey
• 1 tsp dried thyme
• salt & pepper to taste
• olive oil
• 1 handful of sage leaves (for garnish)

Directions

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 just beginning to become 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 your preference. Cook these for about 5-6 minutes and then add your broth and bring to a light boil. Allow to simmer uncovered for about 20 minutes or until the carrots are tender.
4. Once the soup is done cooking, turn off the heat and let it cool down for 15 minutes to safely work with it. In small batches, begin blending the soup until just smooth with no chunks.
5. In a skillet, heat a layer of olive oil until it is just beginning to ripple. Make sure your sage leaves are dried before adding them to your pan. Any water will stop them from crisping up.
6. Add all your sage in carefully and cook for about 30-45 seconds, or until all 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 soup.

Tory 2020-10-18 22:23:36
Recipe from Norman's. Used 3 small honeynut and one acorn squash. Roasted carrots and 3 cloves garlic along with squash. Added dashes of nutmeg and sweet curry powder. Very rich and thick, thin with broth as desired.