When squash and apples meet, the result is delicious. Enjoy!
- 1 tablespoon olive oil
- 16 ounces cubed butternut squash, about 1 large squash
- 1 small leek, cleaned and sliced, about 1/3 cup
- 1 clove garlic, minced
- 3/4 cup cubed apple pieces
- 2 cups chicken or vegetable broth
- 1/2 cup water
- 1 bay leaf
- 1 teaspoon maple syrup
- 1 – 1 1/2 teaspoon fresh minced sage leaves
- 1/4 cup heavy cream or half and half
- Salt and pepper, to taste
- In a dutch oven or deep cast iron skillet, heat 1 tablespoon of olive oil until shimmering. Add the butternut squash and saute over medium heat for about 10 minutes, stirring frequently. If the squash begins to brown, turn heat to low.
- Add the prepared leeks and garlic to the pan with the squash. Saute for 1 minute. Add the apples and saute for another 2 – 3 minutes.
- Cover the vegetable mixture with the broth and water. Add the bay leaf. Simmer over medium-low to low heat until the squash and apples are very tender, about 7-10 minutes. Remove and discard the bay leaf.
- Transfer mixture (carefully) to a blender or food processor and puree until smooth. Add the maple syrup, sage and half and half or cream. Blend again until combined. Taste and then season with salt and pepper according to your preference.
- Serve immediately. Garnish with cream, sour cream, and/or additional sage leaves if desired.
*Recipe courtesy of Simple Bites.