Butternut Squash Soup with Sage & Apple

Bowl of Pumpkin Soup

This soup is delicious with just a few simple main ingredients: one butternut squash, one apple, and one onion. It’s really easy yet amazingly delicious, and the flavor gets better the second and third day – so it’s a great make-ahead appetizer for your Thanksgiving feast!

BUTTERNUT SQUASH AND APPLE SOUP – serves 6

  • 1 Butternut Squash (2-3 lbs)
  • Extra Virgin Olive Oil
  • 1 medium yellow onion, chopped
  • 1 large apple, peeled, cored and chopped
  • 2 cloves garlic, minced
  • 8 sage leaves, chopped
  • 2 cups chicken stock (plus more to adjust texture of soup)
  • 8 ounces sour cream
  • Salt & Pepper to taste

Preheat your oven to 375 Degrees F. Cut your butternut squash lengthwise down the center, and remove the seeds. Drizzle with olive oil and generously salt and pepper. Place the squash face down on a rimmed baking sheet lined with foil or parchment, and roast for about an hour, or until the squash may be pierced with a knife. Allow to cool.

Meanwhile, heat 1 TBSP olive oil over medium heat in a large pot, and sauté the onion, apple, and garlic with some salt and pepper until soft, about 8 minutes. Add the sage and sauté for one minute more. Scoop the squash away from the skin and add it to the pot, stirring to combine the ingredients. Add enough stock to just cover the ingredients in the pot, and bring to a simmer. Cover, and simmer for about 15 minutes. Then, it’s time to blend! Either transfer to the soup carefully batch by batch to a blender, or use an immersion blender to blend the soup until smooth and creamy. If you would like it thinner, simply add more stock, 1/2 cup by 1/2 cup until you reach your desired consistency. Stir in the sour cream, and taste for seasoning. Adjust the salt and pepper accordingly. Serve with a garnish of your choice, perhaps some sour cream, some chives, or sage.

Enjoy!