Butternut Squash Soup with Apple and Sage

Ingredients

• 200 g carrots
• 1 onion
• 25 g ginger (piece)
• 450 g butternut squash
• 2 tbsp Rapeseed oil
• 1 tbsp curry powder
• 900 ml vegetable broth
• Salt
• Pepper
• 80 g crème fraîche
• 1 red-skinned apple
• 2 tbsp lemon juice
• 2 sprigs sage

Instructions

1. 1.

   Peel and wash carrots and squash. Peel onion and ginger together with them. Remove seeds and stringy flesh from the squash. Dice everything into small cubes.

2. 2.

   Heat oil in a pot and sauté onion and ginger over medium heat for 2 minutes. Add carrots and squash, sprinkle curry powder, then pour in broth. Season with salt and pepper and simmer over medium heat for 20 minutes.

3. 3.

   Blend the soup with an immersion blender until smooth, taste again, and stir in crème fraîche.

4. 4.

   Wash the apple, quarter it, remove seeds, grate it, and mix with lemon juice. Wash sage, shake dry, and pluck leaves. Serve the soup garnished with sage leaves and apple shavings.