Living Sweet Moments
Roasted butternut squash and apple soup is an amazing recipe for the fall. Roasted butternut squash soup is mixed with sage and curry and topped with fried sage. This recipe gets accompanied with a delicious arugula salad topped with strawberries, goat cheese and toasted pecans then drizzled with a simple vinaigrette.
Preheat oven to 425 degrees F.
Mix the squash and apples in a sheet pan. Add in 1 tablespoon of olive oil and your desired amount of salt and pepper. Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened.
Use a spoon for mixing them halfway through baking. Remove from oven and let them cool. Place the mixture in a blender with the stock. Work in batches to puree the squash and apple. Meanwhile, heat 2 teaspoons of olive oil in a pot and add the onions and sage. Sautee for 3-4 minutes until onions have softened. Pour in the apple and squash puree and mix. If puree is too thick, add in more stock. Add the curry, mix and let the soup boil.
Heat olive oil in a small pot over medium high heat. Add in sage and let it fry for 4 minutes, two minutes on each side. Remove from oil and place on a paper towel to remove excess oil. Sprinkle salt and pepper.
For assembly: Pour soup into bowls and decorate with sage leaves.