Butternut Squash Soup with Sage and Apple Croutons

Ingredients:

• 1 large butternut squash, peeled and chopped
• 1 onion, chopped
• 4 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of olive oil
• 1 baguette, sliced into croutons
• 2 tablespoons of butter, melted
• 1 tablespoon of fresh sage, chopped
• 1 apple, chopped

Instructions:

1. Preheat oven to 375°F.
2. Place butternut squash, onion, garlic, chicken or vegetable broth, salt, and black pepper in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is tender.
3. Use an immersion blender or transfer the soup into a blender and puree until smooth.
4. Add heavy cream and stir until fully combined.
5. Heat olive oil in a large skillet. Add sliced baguette to the skillet and toast until lightly browned on both sides. Remove from the skillet and toss with melted butter, chopped sage, and chopped apple.
6. To serve, ladle soup into bowls and top with the sage and apple croutons.

Verdict:

This butternut squash soup is a cozy and comforting dish perfect for chilly evenings. The sage and apple croutons add a delightful crunch and autumnal flavor to the soup.

Serving Suggestions:

Serve with a side of crusty bread and a simple salad for a complete meal.