Butternut Squash, Apple, and Sage Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 pounds butternut squash, peeled and cubed
• 2 medium apples, peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried sage
• Salt and pepper to taste
• Optional garnish: fresh sage leaves and olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add butternut squash, apples, vegetable broth, water, and dried sage. Bring to a boil.
4. 4 Reduce heat and simmer until squash and apples are tender, about 25 minutes.
5. 5 Use an immersion blender to puree the soup until smooth.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh sage leaves and a drizzle of olive oil if desired.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add a pinch of nutmeg for a warm spice note.
• For a kick, stir in a dash of cayenne pepper.

Substitutions

• Substitute apples with pears for a unique twist.
• Use fresh sage if available, adjusting quantity to taste.

Pairings

• Serve with a side salad of mixed greens.
• A drizzle of balsamic reduction adds depth.

Nutrition

Tips

• For extra richness, stir in a splash of cream or coconut milk before serving.
• Use pre-peeled butternut squash to save time.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese for a hearty meal.
• Sprinkle with toasted pumpkin seeds for added crunch.

FAQ