Butternut Squash Soup with Gorgonzola and Sage
This is the absolute perfect soup to make for the advent of Fall! It is super easy to make. The Gorgonzola really adds a nice flavor and enhances the other flavors within the soup amazingly.
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Ingredients:
1 1/2 - 2 # Butternut squash cubed and seeded
1 Large onion diced
4 Oz. Butter cubed
4 Oz. Sour cream
1 Pear peeled and diced
8 Oz. Heavy cream
1 Bunch sage chopped
2 Oz. Gorgonzola crumbled
1/2 Gallon vegetable stock
8 Oz. Apple juice
2 Tbsp. Each of nutmeg, allspice, and ground ginger
Salt and pepper to taste
Procedure:
1. Melt the butter over medium heat in a large pot
2. Add the onion and cook until translucent. About 4-5 minutes.
3. Add the remaining ingredients and simmer until the squash begins to fall apart. Approximately 25-30 minutes depending on your stove. Stir intermittently.
4. Puree using a hand wand. If using a blender take extreme caution to blend a little at a time as the steam build up could cause an explosion that you absolutely do not want to experience!
5. Season accordingly.
6. Serve with additional Gorgonzola crumbles and fresh sage leaf.