- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 2 tablespoons minced garlic
- 1 large butternut squash, peeled, seeded and diced
- 3 carrots, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 4 cups vegetable broth
- 2 fresh sage leaves
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup whole milk
- Coarse ground black pepper, to taste
- In a large stock pot, sauté onion in olive oil until translucent about 5 minutes.
- Add in the garlic and sauté about a minute until fragrant.
- Add in the squash, carrots, apple, broth and sage; stir until well combined and bring to a boil.
- Stir in the cayenne pepper, cinnamon and nutmeg, and reduce heat to a simmer.
- Cover the pot and simmer for about 35-45 minutes, or until all of the vegetables are tender and able to be mashed with a fork.
- Remove the sage leaves.
- Stir in the milk.
- Use an immersion blender to puree the soup (or do so in batches in a regular blender).
- Season with black pepper and any other seasonings you desire.
- Serve hot with crackers or bread.
The original recipe I followed to make this deliciously creamy winter soup can be found here.
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