Butternut Squash Cream Soup with Apples (Irish)

With a hint of sweetness, this butternut squash and apple soup is the cure for all that ails you during the fall and winter months. It is a healthy comfort food and elixir in one.

2 Tbsp. butter
1 tsp. Canola or sunflower oil
2 onions, chopped
1 medium butternut squash, diced
1 cooking apple, cored and diced
1 Tbsp. fresh sage, minced
6 small whole leaves sage
6 cups chicken stock (1.5 L)
sea salt
black pepper, freshly ground
2 Tbsp. crème fraîche

Melt the butter with oil in a large pot over low heat. Add the onions and cook, stirring occasionally, for about 10 minutes. Add the butternut squash, stir well, and cook for about 10 minutes more.

Add the apple and chopped sage leaves, then add the chicken stock, raise the heat to high, and bring to a boil. Reduce the heat to medium Low and cook for about 15 minutes, or until the apple and squash are very soft. Season to taste with salt and pepper.

Remove the soup from the heat and allow to cool slightly. Working in batches if necessary, purée in a food processor or blender, transferring to a bowl as each batch is done. Wipe out the pot and return the soup to it, diluting it with a bit more chicken stock if it's too thick. Heat the soup through over medium heat, stirring occasionally. Adjust the seasoning.

To serve, garnish each bowl of soup with a dollop of crème fraîche and a sage leaf.

Makes 6 servings.