1 butternut squash, peeled, seeded and diced
¼ cup olive oil
1 white onion, diced
2 carrots, diced
2 celery ribs, diced
Salt and Pepper tt
1 Granny Smith apple, peeled, seeded and diced
4 cups vegetable stock
1 sage, sprig
1 rosemary, sprig
1 cup heavy cream
4 tiger stripe baby pumpkins
Olive oil for coating
Salt and pepper
2 T Heavy cream for garnish
1 T Pumpkin seeds for garnish
4 fried sage leaves for garnish
1. Coat squash with with olive oil salt and pepper and roast in a 400 degree oven for 20 minutes, 1 butternut squash, peeled, seeded and dice, ¼ cup olive oil, Salt and Pepper tt
2. Meanwhile in a large pot, season and sautée onions, carrots and celery ribs in oil.1 white onion, diced, 2 carrots, diced, 2 celery ribs, diced
3. Add diced Granny Smith apple and continue cooking 5 minutes more, 1 Granny Smith apple, peeled, seeded and diced
4. Add in stock and herbs. 4 cups vegetable stock, 1 sage, sprig, 1 rosemary, sprig
5. Bring up to a boil then down to a simmer for 20 minutes. Remove the sprigs then blend until smooth.
6. Stir in heavy cream , Taste and season more if needed. 1 cup heavy cream Salt and pepper
7. Remove tops of pumpkins, remove seeds,lightly oil, season, and bake cut side down at a 400° for 20 to 30 minutes. 4 tiger stripe baby pumpkins
8. Add your soup and garnish with heavy cream, pumpkin seeds and fried sage, 2 T Heavy cream for garnish, 1 T Pumpkin seeds for garnish, 4 fried sage leaves for garnish
9. Enjoy!
1 butternut squash, peeled, seeded and diced
¼ cup olive oil
1 white onion, diced
2 carrots, diced
2 celery ribs, diced
Salt and Pepper tt
1 Granny Smith apple, peeled, seeded and diced
4 cups vegetable stock
1 sage, sprig
1 rosemary, sprig
1 cup heavy cream
4 tiger stripe baby pumpkins
Olive oil for coating
Salt and pepper
2 T Heavy cream for garnish
1 T Pumpkin seeds for garnish
4 fried sage leaves for garnish
1. Coat squash with with olive oil salt and pepper and roast in a 400 degree oven for 20 minutes, 1 butternut squash, peeled, seeded and dice, ¼ cup olive oil, Salt and Pepper tt
2. Meanwhile in a large pot, season and sautée onions, carrots and celery ribs in oil.1 white onion, diced, 2 carrots, diced, 2 celery ribs, diced
3. Add diced Granny Smith apple and continue cooking 5 minutes more, 1 Granny Smith apple, peeled, seeded and diced
4. Add in stock and herbs. 4 cups vegetable stock, 1 sage, sprig, 1 rosemary, sprig
5. Bring up to a boil then down to a simmer for 20 minutes. Remove the sprigs then blend until smooth.
6. Stir in heavy cream , Taste and season more if needed. 1 cup heavy cream Salt and pepper
7. Remove tops of pumpkins, remove seeds,lightly oil, season, and bake cut side down at a 400° for 20 to 30 minutes. 4 tiger stripe baby pumpkins
8. Add your soup and garnish with heavy cream, pumpkin seeds and fried sage, 2 T Heavy cream for garnish, 1 T Pumpkin seeds for garnish, 4 fried sage leaves for garnish
9. Enjoy!