Tis the season for soups, am I right?
While I was home my mom made an amazing assortment of food. Did you see the bacon jam? I mean seriously people, she is a culinary whiz! In any case, one of my favorite things she whipped up was this butternut squash soup. It is the perfect mix of sweet and savory and the pumpkin seeds and dried cranberries were a surprisingly nice added crunch.
You Will Need:
1. Roast your butternut squash in the oven until it is soft enough to scoop out.
2. Saute the butter, onions, apple and sage in a pan on the stove.
3. When the onions are translucent, remove from heat and set aside.
4. In a large pot, combine all ingredients, except heavy cream and garnish, and bring to a boil on medium heat.
5. When all vegetables seem mushy, use an immersion blender to liquify contents.
*This may take a little while to make sure you’ve purified everything! Don’t worry — it works!
6. Mix in your heavy cream with a spatula.
7. Garnish with pumpkin seeds, dried cranberries a little extra swirl of heavy cream and serve immediately!