Butternut Squash, Apple, and Sage Soup
  • CourseSoup
  • CuisineLocal ingredients, Vegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 3lbs. butternut squash, cut in half lengthwise, seeds removed
  • 1Tbsp. olive oil
  • 1small onion, minced
  • 1small apple, peeled, cored and diced
  • 1Tbsp. chopped fresh sage
  • 1Tbsp. honey or maple syrup
  • 6cups low-sodium vegetable stock
  • salt and pepper, to taste
  • 1 bunch chives or parsley, chopped, for garnish
Instructions
  1. Preheat oven to 425°F. Brush squash flesh with a little olive oil, then place flesh-side down on a foil-lined sheet pan. Bake until tender, 45 minutes to 1 hour. Let cool before scooping out the flesh.
  2. Heat olive oil in a large stockpot. Add the onion, apple, sage, salt and pepper and sauté until softened, 5-7 minutes. Add the roasted squash, honey or maple syrup, and vegetable stock; bring to a simmer and cook until everything is tender.
  3. Let the soup cool slightly before using a blender to puree the soup, working in small batches. Season to taste with salt and pepper, adding more water if the soup is too thick. Reheat before serving, and garnish with chopped chives or parsley.
Recipe Notes

Recipe by Dream of Wild Health.

Butternut Squash, Apple, and Sage Soup
Print Recipe
  • CourseSoup
  • CuisineLocal ingredients, Vegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 3 lbs. butternut squash, cut in half lengthwise, seeds removed
  • 1 Tbsp. olive oil
  • 1 small onion, minced
  • 1 small apple, peeled, cored and diced
  • 1 Tbsp. chopped fresh sage
  • 1 Tbsp. honey or maple syrup
  • 6 cups low-sodium vegetable stock
  • salt and pepper, to taste
  • 1 bunch chives or parsley, chopped, for garnish
Servings:
Units:
Instructions
  1. Preheat oven to 425°F. Brush squash flesh with a little olive oil, then place flesh-side down on a foil-lined sheet pan. Bake until tender, 45 minutes to 1 hour. Let cool before scooping out the flesh.
  2. Heat olive oil in a large stockpot. Add the onion, apple, sage, salt and pepper and sauté until softened, 5-7 minutes. Add the roasted squash, honey or maple syrup, and vegetable stock; bring to a simmer and cook until everything is tender.
  3. Let the soup cool slightly before using a blender to puree the soup, working in small batches. Season to taste with salt and pepper, adding more water if the soup is too thick. Reheat before serving, and garnish with chopped chives or parsley.
Recipe Notes

Recipe by Dream of Wild Health.

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