Pumpkin soup

Ingredients:

• 1/4 cup butter
• 3 shallots, thinly sliced
• 6 cloves garlic, crushed
• 4 fresh sprigs of sage + extra for serving
• 1 tbsp coarse salt
• 1 medium butternut squash (about 700 g), peeled and diced
• 2 cups non-alcoholic apple cider or juice
• 3 tbsp. l. olive oil
• 0.5 tsp apple cider vinegar
• 2 tablespoons crème fraîche mixed with 1 teaspoon horseradish

Preparation:

1. In a large saucepan over medium heat, melt the butter. Add the shallot, garlic, sage, and 2 tablespoons of salt and pepper. Cook, covered, stirring occasionally, until the onions soften, about 5 minutes.
2. Increase the heat to medium-high, add the pumpkin and the remaining 1 teaspoon of salt, and continue cooking, stirring occasionally, until the oil begins to darken and the pumpkin is tender, about 12 minutes. Add the cider and 2 1/2 cups of water and bring to a boil.
3. Reduce heat and simmer, stirring occasionally, for 20 minutes. Remove the sage sprigs and set the soup aside to cool slightly.
4. Heat olive oil in a small skillet over medium-high heat. Add the sage leaves in two batches and sauté until bright green, 20-30 seconds. Transfer to a paper towel-lined plate. Sprinkle with salt. Set aside.
5. Puree the soup in a blender (in batches if necessary) or with an immersion blender until smooth. Return the soup to the pan and reheat over medium heat. Add the vinegar and ladle into warmed bowls.
6. Serve the soup as is or garnish with crème fraîche and sage leaves. Serve with breadsticks.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth.