This recipe worked out really well. We added a bit of milk to give a creamier taste – but it is not necessary if you want to keep this lactose free – just add a bit more stock. It is vegetarian and truly delicious.
Apple Sage Butternut Squash Soup
Ingredients:
- 1 green apple peeled cored and chopped
- 1 medium onion – chopped
- 1 clove of garlic minced
- 1 2lb butternut squash peeled de-seeded and chopped
- 2 Tbsp of Olive Oil
- 2 Tbsp of Sage chopped
- 6 cups of vegetable stock
- 2 cups of non fat milk if desired
- Salt and Pepper to taste
- Non fat sour cream or yogurt for garnish
- Reserve one small sage leaf or a slice of apple for garnish
Directions:
- Heat the oil in a frying pan
- Add the chopped sage and saute for a minute
- Add the garlic and saute for one minute
- Add the onion and saute until translucent
- Add the apple and saute for one minute
- Add the chopped butternut squash and mix
- Pour all of it into a slow cooker and add the vegetable stock
- Cover and cook on low for 6-7 hours
- Puree the mixture and taste for seasoning
- If you wish a creamier soup – add non fat milk until the consistency and taste is as you like it.
- If not add more stock if needed if the soup is too thick.
- Serve with a leaf of sage or a sliced piece of apple in the center – or a dollop of non fat sour cream or non fat Fage yogurt with the sage leaf on top of that
