TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	butternut squash	1.0	medium	None
	butter	2.0	Tbsps	None
	fuji apple	1.0	medium	None
	onion	0.5	mediums	None
	rubbed sage	1.5	teaspoons	None
	vegetable broth	293.75	milliliters	None
	water	295.735	milliliters	None
	kosher salt	1.0	teaspoon	None
	pepper	0.25	teaspoons	None
	heavy cream	79.333	milliliters	None
	cream	2.0	Tbsps	None

butternut squash

Qty: 1.0

Metric: medium

Price: None

butter

Qty: 2.0

Metric: Tbsps

Price: None

fuji apple

Qty: 1.0

Metric: medium

Price: None

onion

Qty: 0.5

Metric: mediums

Price: None

rubbed sage

Qty: 1.5

Metric: teaspoons

Price: None

vegetable broth

Qty: 293.75

Metric: milliliters

Price: None

water

Qty: 295.735

Metric: milliliters

Price: None

kosher salt

Qty: 1.0

Metric: teaspoon

Price: None

pepper

Qty: 0.25

Metric: teaspoons

Price: None

heavy cream

Qty: 79.333

Metric: milliliters

Price: None

cream

Qty: 2.0

Metric: Tbsps

Price: None

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Instructions

Step 1: Preheat oven to 425F with a rack in the middle.Line a baking sheet with aluminum foil.

Equipment:

• aluminum foil
• baking sheet
• oven

Step 2: Cut squash in half lengthwise and remove seeds.

Ingredients:

• squash
• seeds

Step 3: Place the squash halves with the cut side up on the baking sheet.

Ingredients:

• squash

Equipment:

• baking sheet

Step 4: Brush 1 tablespoon of melted butter over the squash. Season with salt and pepper. Roast 45 minutes to 1 hour until tender.While the squash is roasting, peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan.

Ingredients:

• salt and pepper
• butter
• squash
• apple
• onion

Equipment:

• sauce pan

Step 5: Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.

Ingredients:

• salt and pepper
• apple
• onion
• sage

Step 6: Remove the pan from the heat and set aside.When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Ingredients:

• apple
• onion
• squash

Equipment:

• baking sheet
• wire rack
• sauce pan
• frying pan

Step 7: Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.

Ingredients:

• salt and pepper
• squash
• broth
• water

Step 8: Remove the pan from the heat and stir in the cream.Using an immersion blender, purée the soup in batches until smooth.Season with salt and pepper as needed.

Ingredients:

• salt and pepper
• cream
• soup

Equipment:

• immersion blender
• frying pan

Step 9: Serve garnished with the sour cream, if using.

Ingredients:

• sour cream