Butternut Squash Soup with Apple and Sage

A great take on the classic butternut squash soup! The addition of the sweet apple and savory sage gives this soup a deeper dimension that elevates any meal!

Combining harvests. In the fall, I typically think of squash, because that’s what we always had in our garden as a kid, and apples as a sweet treat after, typically in a crisp or a pie. Once I started experimenting with these flavors, they can play very nicely together and bring a new flavor to fall! Butternut squash is typically a more creamy squash, and absorbs flavors really well. For this reason, I love using butter when cooking down the onions (I’m usually an olive oil girl), and incorporating the garlic and seasoning early on to help marinate the squash.

Sauna, hot tub, or tanning bed? Our precious little veggies are no exception to the health standards and we should take care in how we…give them their heat treatment? There are likely many nutritional components to these methods (my mom is reading this and nodding), but I also find there is a huge taste difference. I find each preparation method has its purpose. When I steam squash, I am looking for a quick preparation to add usually as a component to another dish. Boiling typically is a last resort for me, as I feel it takes a lot of flavor and nutrients out of the vegetable. Tanning bed = roasting. Sorry for the horrible analogies. To me, this produces the best flavor and texture of all of the squash cooking methods (conveniently the easiest!). When baking, the squash gets an almost caramelized brown on the inside and retains a sweet texture that is lost in the water if you steam or boil. Also, instead of this being a two step process, it’s easy to scoop right out of the oven and have a smooth texture!

Looking for other ways to cook with squash? Check out:

Roasted Delicata Squash Salad with Pomegranate and Goat Cheese

Butternut Squash Soup with Turkey and Kale

Butternut Squash and Sage Cauliflower ‘Risotto’

Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta

Twice Baked Spaghetti Squash with Spinach, Mushrooms, and a Creamy Swiss Dijon Sauce

How are you using your fall harvest?! I’d love to hear from you! Comment below, and Like and Follow Goddess of Garlic on Facebook to join in the conversation and share!

You can also follow along on Instagram and Pinterest to receive notices as new recipes are posted!

Butternut Squash Soup with Apple and Sage

Hannah

Jazz up your traditional butternut squash soup with the sweet of apple and savory of sage! A great take on a classic soup recipe!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine French, Mediterranean

Servings 4

Equipment

• Baking sheet
• Stock Pot
• Kitchen knife
• Immersion blender

Ingredients

  

• 1 small Butternut Squash
• 1 medium Red Apple
• 1/2 sliced Onion
• 1 stalk Celery
• 2 cloves Garlic
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 2 tbsp Olive Oil
• 4-6 leaves Fresh Sage a few more if you'd like garnish
• 3/4 cup Vegetable Stock
• 1/4 cup Heavy Whipping Cream
• 2 tbsp Butter
• Salt and Pepper to taste

Instructions

 

• Preheat oven to 350. Cut butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil and a sprinkle of salt, and lay face down on lined baking sheet. Cook until a fork is inserted easily into the skin, about 20 minutes. Remove and allow to cool.
• Meanwhile, in stockpot, melt butter and remaining oil. Add chopped onion and celery and cook until translucent. Add garlic and chopped apple, and cook until garlic is fragrant and apple is tender.
• Pour in stock and dry seasoning (nutmeg, cinnamon, salt and pepper) and give a few minutes to simmer.
• Taking the squash, scoop out the inside and add to the stockpot. Stirring well, this should blend the flavors. Turn heat very low and allow to meld.
• Carefully using the immersion blender, puree soup until it has a creamy consistency.
• Add in finely chopped sage leaves and heavy whipping cream and simmer on low until flavors join, tasting and stirring often.
• Serve immediately with a sage leaf for garnish. Enjoy!

  Variation: often when I make butternut squash soup, I throw a tsp of curry powder in as well. If you prefer a bit more savory than sweet, lesson the amount of cinnamon and nutmeg and add a dash of curry powder!

Keyword Apple, Butternut Squash, Comfort food, vegetarian