Apple Butternut Squash Soup
2 lb. butternut squash, cut into 1" cubes
5 T. The Tasteful Olive Butter infused olive oil, divided
Salt and pepper, to taste
1 small onion, diced
2 organic Granny Smith apples, cored, peeled, and chopped
1 garlic clove, minced
2 T. The Tasteful Olive Smeralda Apple white balsamic vinegar
1 T. The Tasteful Olive Bourbon Maple dark balsamic vinegar
1 T. real maple syrup
1/2 t. coriander
1/2 t. nutmeg
1/4 t. black pepper
3/4 t. turmeric powder
1 t. crushed sage
5 c. chicken bone broth
4-6 chicken sausages (fully cooked suggested)
Heavy whipping cream (for garnish), if desired
Preheat the oven to 375. Line a baking sheet with parchment paper and place butternut squash on top. Season the butternut squash with 2 T. olive oil, salt, and pepper. Roast for 20-30 minutes until the butternut squash is cooked through.
In a soup pot, sauté onion, apple, and garlic in the 2 T. olive oil on medium heat. Add the balsamics, maple syrup, coriander, nutmeg, black pepper, turmeric, sage, and salt (to taste) and allow to simmer for 1 minute. Add the bone broth and squash to the pot and bring to a boil. Reduce to a simmer and allow to simmer for 30 minutes.
While the soup simmers, cut the chicken sausages into bite-sized rounds and saute in the remaining 1 T. olive oil in a medium pan.
Once the soup is done, puree using an immersion blender or in a regular blender (in batches). Serve topped with the chicken sausage and a drizzle of heavy whipping cream, if desired.
Recipe by: Sally Williamson
