Tuesday, March 25 2014, 12:44 PM MDT
As Aired on October 15, 2013
Recipe Courtesy of Phelix Gardner of Pago and Finca
1 clove garlic
5 leaves sage
1 cup diced butternut
3 cups stock
1 cup apple cider
1. Sweat shallot and garlic in oil.
2. When soft, add additional ingredients and summer until the squash is tender.
3. Purée in blender until smooth and season with salt.
(Copyright 2013 - Sinclair Broadcasting Group)