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Ingredients
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1
butternut squash, peeled and cut into 1-inch cubes
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2
apples, peeled and cut into 1-inch cubes
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1 cup
olive oil, divided
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salt and freshly ground black pepper, to taste
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1
large yellow onion, roughly chopped
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3
cloves of garlic, peeled and roughly chopped
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2 tablespoons
fresh garlic, roughly chopped
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1/4 cup
white wine
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4 cups
vegetable broth
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6
fresh sage leaves
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6 tablespoons
Greek yogurt
Directions
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Preheat the oven to 450º.
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Toss the butternut squash, apples, 1/4 cup of the olive oil, salt, and pepper together and place, in a single layer, on a baking tray. Roast until cooked through and beginning to brown around the edges, about 20 minutes.
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In a large pot, sauté the onions, garlic, ginger, salt, and pepper in 1/4 cup of olive oil, stirring regularly until softened and fragrant, about 10 minutes.
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Add the butternut squash, apples, and white wine to the pot and stir everything together. Add the broth, bring to a boil, reduce the heat to low, and simmer partially covered for 30 minutes.
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Cool slightly and, using an immersion blender, blend until smooth.
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In a small sauce pan, heat 1/2 cup of the olive oil over high heat. Add the sage leaves and fry, flipping once, until crispy, about 2 minutes. Remove the sage to a paper towel. Whisk the Greek yogurt into the olive oil until fully combined.
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Divide the soup among six bowls. Drizzle with the sage-oil-yogurt and garnish with a fried sage leaf.
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