Butternut Squash Soup with Apples and Maple Syrup
- Serves: 8
- Complexity: medium
- 3 tbsp olive oil
- 2 ribs celery, chopped
- 1 Spanish onion, chopped
- 4 cloves of garlic, chopped
- 1 Tbsp. chopped fresh sage
- 2 lbs. butternut squash, cubed
- 2 granny smith apples, peeled and cubed
- ½ tsp. ground ginger
- 8 cups chicken or vegetable stock
- 2-3 tsp. maple syrup
- Salt and pepper to taste
Heat a small stock pot over medium-high heat. Add the olive oil, then add the onions and garlic and sage. Saute until softened, and slightly golden. Add in the squash, apples and ginger and continue to cook for one minute.
Pour in stock, the vegetables should be covered. Bring to a boil, then cover and lower the heat. Let simmer until squash is soft, about 30 minutes.
Using a hand blender, puree the soup until smooth. Stir in maple syrup, salt and pepper to taste.
To serve soup, ladle into bowls. Top with a sprinkle of candied pumpkin seeds.