Roasted Butternut Squash & Apple Soup with Sage Crouton

Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator

2 Tablespoons extra virgin olive oil + additional drizzle for bottom of baking dish
1 Tablespoon (unsalted) butter
5 shallot bulbs (or 1 medium onion), chopped
2 carrots, peeled and chopped into rounds
3 cloves garlic, minced
3 ½ pounds of butternut squash – washed, seeded and cut in half
1 Granny Smith apple (or other local tart variety)
6 cups low-sodium chicken or vegetable stock (or water)
1/3 cup chopped fresh sage leaves
¼ teaspoon nutmeg
1/8 teaspoon crushed red pepper
¼ cup cream
1 teaspoon Sea salt

1 loaf French batard, cut into cubes
Extra virgin olive oil
Chopped sage (amount to taste)
Sea salt & pepper

Preheat oven to 400 degrees.   Drizzle baking dish with olive oil.  Place halved butternut squash cut side down.  Add 1 inch of water and cover with foil.  Allow to roast for approximately 1 hour or until fork tender. Remove from oven to cool, but keep covered until ready to add to soup pot.

While squash is roasting:  In a large stock pot, heat 2 Tablespoons EVOO and 1 Tablespoon butter over medium heat.  Add carrots and sauté until tender.  Reduce heat to medium-low.  Add shallots & apple – continue to cook until tender. Add crushed red pepper flakes & garlic.  Stir approximately 2 minutes, careful not to burn garlic.  Add sea salt, black pepper, stock and nutmeg.  Increase heat to medium and simmer. 

Combine soup: Remove squash from skin and add to mixture.  Add sage and cook covered for 10-15 minutes, or until carrots are tender.  Remove pot from heat.  Blend using an immersion blender or potato masher.  Add cream and heat through.  Salt and pepper to taste.  Ladle into bowls and serve with sage crouton. 

To create croutons:  Place cubed bread on cookie sheet.  Drizzle with EVOO and toss with chopped sage, salt & pepper. Toast in heated oven for 5 minutes or to desired crispness.  Remove from oven and allow to cool.



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