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Butternut Squash, Apple and Sage Soup


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Rate this recipe 4.3/5 (4 Votes)


  • 4 pounds butternut squash (about 2 medium squash)
  • 8-10 sage leaves; chopped
  • 2 Tablespoons unsalted butter
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1 large shallot; minced
  • 4 cups reduced sodium chicken stock
  • 1 cup apple cider
  • 1 Tablespoon dark brown sugar
  • 2-4 dashes Worcestershire sauce
  • 1/6 teaspoon ground nutmeg
  • 1/8 teaspoon red pepper flakes; or more to taste
  • 1/6 cup heavy cream
  • 1 large apple; finely diced



Step 1

Preheat oven to 425 F. Halve each butternut squash and scoop out the seeds. Sprinkle with sage, salt and pepper. Dot with butter. Roast 45-1 hour until the squash is tender. Remove from oven, allow to cool slightly, then scoop out flesh.

Heat olive oil in a large sauce pot. Add in shallot and sauté over medium-low heat until tender, about 5 minutes. Add in scooped out butternut squash, chicken stock, apple cider, brown sugar, Worcestershire, nutmeg and red pepper flakes. Season with salt and pepper to taste. Bring to a simmer and cook 30 minutes.

Puree in a blender or with an immersion blender. Return to pot, taste and adjust seasonings. At the last minute, stir in heavy cream and serve garnished with diced apple.

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