Creamy Butternut Squash Soup with Apple and Sage
Soups & Stews
This creamy soup combines the sweet and nutty flavor of butternut squash with the tangy sweetness of apples and the earthy taste of fresh sage. It’s easy to make and perfect for a cozy fall or winter meal.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 apples, peeled, cored, and chopped
- 1 large onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh sage, chopped
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until the onion is soft and translucent.
Add the cubed butternut squash, chopped apples, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and apples are tender.
Using an immersion blender or transferring to a blender in batches, puree the soup until smooth and creamy.
Stir in the heavy cream and chopped sage. Season with salt and pepper, to taste.
Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together.
Serve hot, garnished with additional fresh sage if desired.
This creamy soup combines the sweet and nutty flavor of butternut squash with the tangy sweetness of apples and the earthy taste of fresh sage. It’s easy to make and perfect for a cozy fall or winter meal.
