Apple & Squash Soup

From Good Housekeeping

Photo by James Baigrie

Active time: 30 minutes

Total time: 1 hour 15 minutes

Makes 12 first-course servings

2 medium butternut squash (3 lb.), each cut lengthwise in half, seeds removed

1 Tbsp. vegetable oil

1 medium onion, chopped

1 celery stalk, chopped

4 large Granny Smith apples (2 lb.), peeled, cored, and cut into 1-inch chunks

1 carton (32 oz.) chicken broth

Salt

Fried Sage Leaves (see directions below)

1. Preheat oven to 450°F. Line 15 1/2” by 10 1/2” jelly-roll pan with foil. Place squash halves, cut sides down, in lined pan and roast 40 to 45 minutes, or until very tender when pierced with paring knife. Cool until easy to handle, then, with spoon, scoop squash from skins and place in large bowl. Discard skins.
2. Meanwhile, in 5-to 6-quart saucepot on medium, heat oil until hot. Add onion and celery; cover and cook 10 minutes. Add apples; cover and cook 10 minutes, or until vegetables and apples are very tender.
3. Add broth, 4 cups water, 1/2 teaspoon salt, and squash to saucepot; cover and heat to boiling on high. Reduce heat to low and simmer 10 minutes.
4. Working in batches, carefully ladle mixture into blender. Cover, with center part of blender cover removed to allow steam to escape (drape with clean kitchen towel to avoid splatter), and blend until smooth. Pour into large bowl. Return all soup to saucepot and heat through. Ladle soup into tureen. Garnish with Fried Sage Leaves.

For 24: Double recipe, using large stockpot or 2 saucepots to cook vegetables and cook the soup.

Fried Sage Leaves

In small saucepan, heat about 1/4 inch oil until hot and “shimmering.” Add 5 or 6 medium-size sage leaves at a time and stir 5 seconds. With slotted spoon, quickly transfer leaves to paper towels to drain. Cool completely. Leaves will crisp as they cool. You can fry leaves the day ahead and store in an airtight container at room temperature.