Butternut Squash and Apple Soup with Fried Sage Leaves
This recipe is a modification of the pumpkin bisque recipe from the Professional Chef, with a bit of advice from Irene. The fried sage leaves as my addition.
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tbsp butter
1 really large butternut squash (or two medium squash) , peeled, seeds removed and cut into 1 inch cubes
3 apples, peeled, cored and cut into 1 inch cubes
4 cups vegetable stock (or chicken stock)
2 oz cup white wine
1 tsp minced ginger
Salt and pepper to taste
30 fried sage leaves for garnish
Melt butter in a saute pan, and saute onion, celery and garlic.
Add squash and apples, saute a minute or so, then add vegetable stock. If needed, add a bit more stock or water so veggies are just covered.
Bring to a boil, then turn down heat and simmer, uncovered, until tender, about 30 minutes or so, stirring occasionally.
Meanwhile, bring the wine to a simmer in a small pot. Add the ginger, remove form heat and steep until cooled to room temp. Strain.
Let the soup cool slighty, then puree in batches in food processor. Return to pot, reheat and stir in the wine. Season with salt and pepper. Pour into bowls. Garnish with sage leaves.
Fried Sage Leaves
30 sage leaves
4 tbsp olive oil
Rinse the sage leaves and allow to dry. Dust lightly with flour (optional) Heat the olive oil in a small pan. Add the sage leaves and fry for about 30 seconds. Remove with a slotted spoon and drain on paper towels. Salt before serving.