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Butternut Squash Soup with Apples and Fresh Sage

A flavorful fall soup made from roasted butternut squash, tart apples, and onions seasoned with fresh sage.

  • Total Time: 1 hour 35 mins
  • Yield: 8 1x


Units Scale
  • 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


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil sprayed with non-stick cooking spray.
  2. 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.
  3. Let the squash cool for a few minutes. Remove the skin, or turn the squash over and scoop out the flesh.
  4. While squash is roasting, heat the butter or olive oil in a large soup pot. Add the onion and apples. Cook until tender.
  5. 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.
  6. Add the stock and bring to a simmer and continue cooking for 10-15 minutes to let the flavors blend.
  7. 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.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • Category: Soup, Main
  • Cuisine: American