Ingredients
| Plant Based Cooking Creme Naturally Flavored | |
| 1 tbsp. | Butter |
| 1 Each | Onion, Peeled And Diced Small |
| 2 Each | Fuji Apples, Peeled And Cubed |
| 1 Can | Pumpkin |
| 1 Can | Sweet Potatoes, Mashed Or Pureed |
| 2 C | Vegetable Broth |
| 1 C | Apple Cider |
| 1 tsp. | Thyme |
| 1 tsp. | Cinnamon |
| Fresh Sage Chiffonade* For Garnish |
Chef Notes
* To chiffonade the sage, take a stack of leaves, roll them tightly, then slice them perpendicular to the roll, making long, thin strips.
Directions
1 |
In a saucepan, over medium heat, saute the onions and apples in butter until the onions are translucent. |
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2 |
Add pumpkin, sweet potatoes, vegetable broth, apple cider, thyme and cinnamon, then simmer for 10-15 minutes. |
3 |
Once the apples have softened, process the mixture using an immersion blender. |
4 |
Add Plant Based Cooking Creme Naturally Flavored as needed for desired color and consistency. |
5 |
Garnish with sage chiffonade, then serve. |
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