Creamy delicata squash, leek and red lentil soup with sage butter and toasted apple

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the delicata squash on a baking tray, toss with half of the olive oil, a pinch of salt, and some black pepper. Roast for 22 to 25 minutes, until tender with golden edges.

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   2. While the squash roasts, melt 15 g of the butter in a large pot over medium heat. Add the onion, leek, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring, until softened but not deeply browned.

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   3. Stir in the garlic, fresh thyme, and red lentils. Cook for 1 minute, stirring so the garlic becomes fragrant and the lentils are well coated with the base.

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   4. Add the vegetable broth and bring to a gentle boil. Lower the heat and simmer for 12 to 15 minutes, until the red lentils are very tender.

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   5. Reserve a few nice pieces of roasted squash for garnish and add the rest of the squash to the pot. Blend the soup until completely smooth. If you want a slightly lighter texture, add the water little by little until adjusted.

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   6. Add the apple cider vinegar and adjust with the remaining salt and more black pepper to taste. Keep the soup warm over very low heat.

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   7. In a small skillet, melt the remaining 20 g butter over medium-low heat. Add the fresh sage leaves and cook for 30 to 60 seconds, until the butter smells nutty and the sage is crisp but not burned.

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   8. In the same skillet, add the diced apple and sauté for 2 to 3 minutes in the sage butter, until golden at the edges but still holding some shape.

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   9. Ladle the soup into bowls and top with the reserved squash, toasted apple, and crisp sage. Finish with a few extra twists of black pepper and serve immediately.