Ingredients

4 Servings

Produce

  • Garlic Cloves 5

  • Yellow Onion 1

  • Fresh Sage Leaves 1 1/2 bunches

  • Butternut Squash 1

  • Granny Smith Apples 4

  • Fresh Ginger 1 1/2 Tbsp

  • White Onion 1

  • Oranges 2

Spices

  • Kosher Salt 1 tsp

  • Red Pepper Flakes 1 pinch

  • Mustard Seeds 1/2 tsp

Packaged Products

  • Raisins 1/2 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

  • Apple Cider Vinegar 1/2 cup

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Baking Products

  • Light Brown Sugar 2/3 cup

Preparation

  1. Apple Chutney Prep

    Prepare ingredients. Squeeze juice from oranges over the apples.

    • 1 , diced White Onion
    • 1 1/2 Tbsp , grated Fresh Ginger
    • 4 , peeled, diced Granny Smith Apples
    • 2 , halved, juiced Oranges
  2. Apple Chutney Prep Cont.

    In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

    • 1 , diced White Onion
    • 1 1/2 Tbsp , grated Fresh Ginger
    • 4 , peeled, diced Granny Smith Apples
    • 2 , halved, juiced Oranges
    • 1/2 cup Apple Cider Vinegar
    • 2/3 cup Light Brown Sugar
    • 1/2 tsp Mustard Seeds
    • 1 pinch Red Pepper Flakes
    • 1 tsp Kosher Salt
    • 1/2 cup Raisins
  3. Prepare Veggies

    Prepare ingredients.

    • 1 , peeled, deseeded, diced Butternut Squash
    • 1 , diced Yellow Onion
    • 5 , peeled Garlic Cloves
    • 1 bunch , leaves, tender stems Fresh Sage Leaves
  4. Simmer Soup

    In a medium to large pot, sauté onions and garlic in oil over medium heat for 5 minutes. Add the butternut squash, sage and stock. Simmer for 12 minutes or until squash is fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  5. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  6. Serve

    Ladle soup into bowls and serve with topping. Garnish with sage, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs , leaves picked Fresh Sage Leaves
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 670 kcal  
Low Fat 14 g 17%
Total Saturated Fat 3.5 g 16%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Low Sodium 1310 mg 60%
Total Carbohydrate 126 g 46%
Fiber Total Dietary 14 g 51%
Sugars Total 75 g  
Protein 18 g 36%
Good Source: Vitamin C 99 mg 110%
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By Innit Culinary Team