Pumpkin Soup with Sage

Ingredients:

• Sage
• Butter
• 900 g diced butternut squash

Preparation:

1. Saute 2 shallots with a pinch of thyme in butter until soft.
2. Sauté the sage leaves in butter. Add salt and pepper to taste, 2 pounds (900 grams) of diced butternut squash, 3.5 cups (3.5 cups) of chicken broth, and 1.5 cups (1.5 cups) of apple cider; add nutmeg. Simmer until tender, then puree in a blender until smooth.
3. Serve the soup drizzled with crème fraîche and garnished with fried sage.
   
   We offer a recipe - Winter pumpkin soup.