Instructions
1. Heat the olive oil in a large cast iron pot over medium heat. Add the onion, salt, and fresh pepper and sauté until it begins to brown and soften, approximately 5 to 8 minutes. Add the squash, carrots and apple, and cook until it is fork tender, stirring occasionally, for 8 to 10 minutes. I like to place the lid on because the steam will help this cooking process.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook for about a 1 minute, or until fragrant. Add your broth of choice, 3 cups to start. Reduce heat to a simmer and cover to cook for another 20 to 30 minutes. The carrots and squash should be soft at this point.
3. Let cool slightly and pour the soup into a high speed blender, working in batches.
4. Blend until smooth. If you find that your soup is too thick, add additional broth to each batch and continue blending. Season to taste and serve with optional sides, like toasted walnuts and baguette. Enjoy!
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Directions
Instructions
1. Heat the olive oil in a large cast iron pot over medium heat. Add the onion, salt, and fresh pepper and sauté until it begins to brown and soften, approximately 5 to 8 minutes. Add the squash, carrots and apple, and cook until it is fork tender, stirring occasionally, for 8 to 10 minutes. I like to place the lid on because the steam will help this cooking process.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook for about a 1 minute, or until fragrant. Add your broth of choice, 3 cups to start. Reduce heat to a simmer and cover to cook for another 20 to 30 minutes. The carrots and squash should be soft at this point.
3. Let cool slightly and pour the soup into a high speed blender, working in batches.
4. Blend until smooth. If you find that your soup is too thick, add additional broth to each batch and continue blending. Season to taste and serve with optional sides, like toasted walnuts and baguette. Enjoy!