Apples and cider team up with butternut squash, another fall favorite, for a light and satisfying soup.
- Heat 1 TB olive oil in a stock pot.
- Add 2 medium onions, sliced into crescents, and sauté until soft and starting to turn golden.
- Add 2 medium butternut squashes, peeled, seeded and cut into 1” pieces.
- Add 2 medium McIntosh apples or other favorite soft cooking apple, peeled, cored and chopped.
- Add 5 cups vegetable broth, 1 TB rubbed sage, 1 tsp salt (or to taste). Bring to a boil and then reduce to a simmer, cooking 20-30 minutes, until squash pieces are soft.
- Meanwhile, in a small saucepan, reduce 1 pint of apple cider by boiling, until ½ – ¾ cup liquid remains.
- Puree the squash-apple mixture. Stir in reduced cider. Adjust salt, pepper, and sage to taste. Sprinkle each serving with a dash of paprika.