Butternut Soup with Crispy Sage & Apple Croutons Recipe

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until they become translucent.

Add the diced butternut squash to the pot, along with the vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.

While the soup simmers, prepare the crispy sage and apple croutons. In a small pan, heat a tablespoon of olive oil over medium-high heat. Place the sage leaves in the hot oil and fry until crispy, about 1-2 minutes per side. Remove from the pan and set aside on a paper towel to drain.

In the same pan, add another tablespoon of olive oil and the diced apple. Cook until the apple pieces are golden and slightly crispy. Remove from heat and set aside.

Once the butternut squash is tender, use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Stir in the heavy cream and season with salt and pepper to taste.

To serve, ladle the soup into bowls and garnish each serving with a few crispy sage leaves and a sprinkle of apple croutons.