Locally grown butternut squash is available at this time of year and the colder weather makes this soup a natural choice. Butternut squash contains beta carotene, vitamin C, manganese, calcium, magnesium and potassium. This is a simple recipe that was told to me verbally by another foodie who highly recommended fried sage as a secret ingredient. The soup is still good even when you cannot get your hands on fresh sage.
1 butternut squash, peeled and seeded, cut into cubes (bake the squash at 350 for 10 minutes if is hard to peel or cut)
1 onion, finely diced
1-2 apples or 1 pear and 1 apple, peeled and coarsely chopped
1 tablespoon butter or coconut oil (if you prefer a vegan version)
4 cups vegetable broth or stock
salt, pepper, cardamom, to taste
In a large pot, heat butter or oil over medium heat. Saute onion, apple and pear until softened. Add cubed squash and saute briefly. Add vegetable stock. Bring to a boil. Reduce heat to a simmer for 15-20 minutes or until squash is soft. Let soup cool slightly and puree with an immersion blender until smooth. Season with salt, pepper, cardamom or any other spices to your taste. Enjoy!