- 2 butternut squash
- 1 Tablespoon butter or olive oil
- 1 onion, roughly chopped
- 2 tart apples, such as Granny Smith, peeled, cored and chopped
- 2 Tbsp. fresh sage, minced
- 1/4 to 2 cups heavy cream
- 1 quart vegetable or chicken stock
- salt and pepper, to taste
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil sprayed with non-stick cooking spray.
- Cut the butternut squashes in half lengthwise. Remove seeds. Place the butternut squashes cut side down on the baking sheet. Roast for 45-60 minutes. It will be ready when a knife tip easily pierces through the squash.
- Let the squash cool for a few minutes. Remove the skin, or turn the squash over and scoop out the flesh.
- While squash is roasting, heat the butter or olive oil in a large soup pot. Add the onion and apples. Cook until tender.
- Place the sautéed onion and apples into a blender or food processor with the cooked squash. Puree until smooth, adding a little stock if necessary. Transfer back to the pan.
- Add the stock and bring to a simmer and continue cooking for 10-15 minutes to let the flavors blend.
- Before serving, add the sage and the desired amount of cream. Taste and add salt and freshly ground black pepper, to taste. Ladle into bowls and serve hot.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Soup, Main
- Cuisine: American