Envy Apples x Central Market ‘An Apple a Day’ Cooking Demonstration

I was invited to attend a cooking class/demonstration at Central market by Envy Apples for their An Apple a Day demo. You guys know I love to incorporate fruit into my diet as often as possible, and if you don’t-well, now you do, so I was all in. In the winter I’m all about Apples, Peaches and cranberries …I even shared a recipe about a month back (check it out here) with an easy party recipe featuring Apples.

I’d never been to a cooking class or demonstration before but I had always sort of wanted to go to one but just didn’t know what to expect. I’m not very comfortable around fire or super hot surfaces, they make me uneasy. I can cook just fine but I get uncomfortable with too many people in a kitchen or people with varying skills. Anyways, this was the perfect experience for a first-timer, hands off, sit back and learn as you eat. My kind of cooking class.

Every recipe we learned over the evening featured apples, but not just any Apples, Envy Apples. I’ve been on the Envy Apples website so this gave me high expectations of what we’d learn and taste. We had everything from Blueberry Apple Oatmeal to Pork Loins with an Envy Apple slaw.

I just had to share the recipe for my very favorite dish from the night with you guys! Keep reading for the a delicious, hearty, stick-to-your-bones soup that’s incredibly easy to make.

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Butternut Squash and Envy Apple Soup with Sage

Course Soup

Servings 6 servings

Ingredients

• 2 Medium Butternut Squash halved lengthwise and seeds removed
• 2 tbsp Unsalted Butter
• 1 medium Envy Apple
• 1/2 medium Yellow Onion
• 8 fresh Sage leaves
• 2.5 cups Water
• 2.5 cups Vegetable Broth or Chicken Broth
• 1.5 tsp Kosher Salt (more to taste)
• 1/2 tsp Black Pepper
• 1/3 cup Heavy Cream
• 1/2 cup Toasted Pumpkin Seeds, for garnish

Instructions

1. Heat oven to 425 F and arrange rack in the middle. 

2. Line a baking sheet with aluminum foil. Place the squash pieces cut side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, 50 minutes to an hour. 

3. Meanwhile, peel, core and cut the apple into a medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion and sage, season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside. 

4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, a scoop the flesh into the saucepan with sage, apples and onions; discard the squash skins. 

5. Combine the broth, water and measured salt and pepper, stir to combine and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer for 10-15 minutes then remove from heat. 

6. Combine the liquid ingredients with the vegetables in a blender or food processor and process until smooth.

7. Add the mixture back to your pan and add the heavy cream then heat until warm. 

8. Top with Toasted Pumpkin Seeds

Let me know if you try the recipe or any of the other recipes on the Envy Apples site!

Xx Sylvia