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Butternut Squash Soup with Apple & Sage


  • 1 large or 2 small butternut squash
  • 2 medium apples, cored, peeled & chopped
  • 1 large onion, diced
  • 4 cups chicken or veg. broth
  • 2 tbsp. butter or olive oil
  • 6-8 fresh sage leaves, finely chopped or 1 tsp. dried sage
  • Sea salt and freshly ground pepper
  • 1/2 c. light cream (optional)

Choose your Method:

1) Easy, but requires more time- Cut butternut squash in half. Scoop out seeds (save for roasting if desired.) Place cut side down in 9 by 13 pan. Add a half inch of water. Roast at 400 for about 35- 40 minutes, until tender. Let cool and scoop out flesh.

2) Quicker way, but requires more work- Cut butternut squash in half and scoop out seeds. Peel squash and cut into cubes.

  • In a large soup pot over medium heat, sauté apple and onion in butter or olive oil for about 10 mins, or until softened. Add chopped sage during final minute.
  • Add broth and cubed squash or roasted squash puree cooked squash to the pot and bring to a boil. Reduce heat and simmer uncovered for about 5-10 minutes if using roasted squash, about 20-30 minutes for raw cubed squash.
  • Add salt and pepper to taste, and optional cream if desired.
  • Use an immersion blender or transfer soup to a blender or food processor and blend until smooth and creamy. Enjoy!

We love this soup! The sweetness of the squash & apple is balanced by the earthy sage. So creamy & delicious!

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