Butternut Squash and Apple Soup
Serves 2
Ingredients:
| 1 | each | Butternut squash, seeded, peeled and cubed | About 6 cups | |
| 2 | each | Apples, Honeycrisp Large, chopped | ||
| 1 | each | Leek, cut in half, cleaned white and light green parts | ||
| 4 | each | Sage leaves, fresh | ||
| 1 | Quart | Chicken stock | ||
| 3 | tbsp | Pumpkin Spice White Balsamic Vinegar | Olive Morada, Divided | |
| 1 | tbsp | Brown sugar | ||
| 1 | tsp | Salt | ||
| 1/2 | cup | Heavy cream | ||
| Fresh ground pepper to taste |
Directions:
- In an electric pressure cooker add butternut squash, apples, leek, sage leaves, chicken stock, 1 tbsp of Olive Morada “Pumpkin Spice White Balsamic Vinegar”, brown sugar and salt. Set on high pressure for 30 minutes. Release steam value when finished.
- Puree soup using an immersion blender or working in batches using an upright blender.
- Stir in heavy cream, remaining 2 Tbsp Olive Morada “Pumpkin Spice White Balsamic Vinegar” and season with fresh ground pepper. Garnish with croutons, a drizzle of cream and sage.
- Enjoy!
Thank you to Chef Jenn Martello for the amazing photos and recipe.
Check out more of her recipes on Instagram @chefjennmartello
