Yield 6-8 People
Number Of Ingredients 12
Steps:
- In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes. Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger. Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately.
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