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Roasted Butternut Squash and Apple Soup with Sage

Roasted Butternut Squash and Apple Soup with Sage

Our Roasted Butternut Squash and Apple Soup with Sage is made with Custom Culinary® Gold Label True Foundations® Chicken Base and Custom Culinary® Gold Label True Foundations® Roasted Vegetable Base. The soup contains butternut squash, yellow onions, granny smith apples, sage, and black pepper.

What You'll Need

Recipe Ingredients

Yield: 1 gallon

Amount Ingredients
5 lbs. Butternut Squash, Whole, Halved Lengthwise, Seeds Removed
1 Tbsp. Vegetable Oil
1 cup Yellow Onions, Minced
1/2 gal. Water, Hot
1 Tbsp. Custom Culinary® Gold Label True Foundations™ Chicken Base
1 tsp. Custom Culinary® Gold Label True Foundations™ Roasted Vegetable Base
2 cups Granny Smith Apples, Peeled, Cored, Large Diced
3 leaves Sage, Fresh, Leaves,
1 quart Heavy Cream
1/8 tsp. Black Pepper, Fresh Ground
PREPARATION

  1. Place halved butternut squash on sheet pans, roast in a preheated 400°F oven for 30-45 minutes until the flesh is fully cooked (soft and releases from the skin). Remove from the oven.
  2. Scrape cooked flesh discarding all skin, reserve 1 quart of roasted squash "meat".
  3. In a 6 quart soup pot over medium high heat, melt butter and saute onions for 2-3 minutes until just soft (translucent).
  4. In a separate 1 gallon container, measure 1/2 gallon of hot water, blend in True Foundations™ Chicken and Roasted Vegetable Base. Blend thoroughly until base is fully dissolved.
  5. Add the blended chicken and vegetable stock to the onions. Add apples, sage leaves, and roasted butternut squash flesh.
  6. Bring to a boil, reduce heat to simmer and cook 30-45 minutes until flavors are melded.
  7. Add cream, blend thoroughly.
  8. Carefully puree in small batches in a blender.
  9. Add the fresh ground pepper to your taste.

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