Ingredients:

  • 1 large Butternut Squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 medium Yellow Onion (about 8 oz / 225g), chopped
  • 2 medium Apples (such as Honeycrisp or Braeburn, about 10 oz / 280g), peeled, cored, and chopped
  • 2 cloves Garlic, minced
  • 4 cups (32 fl oz / 950ml) Vegetable Broth (low sodium preferred)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Ground Nutmeg
  • Salt and Black Pepper to taste
  • ½ cup (4 fl oz / 120ml) Heavy Cream (or coconut milk for a vegan option)
  • 1 tablespoon Unsalted Butter
  • 12-15 fresh Sage Leaves
  • Optional: Toasted Pumpkin Seeds, Crispy Croutons, Swirl of Yogurt or Crème Fraîche

Instructions:

  1. Peel, seed, and cube the butternut squash. Chop the onion and apple. Mince the garlic. Measure out the vegetable broth.
  2. Heat olive oil in the stockpot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add the cubed butternut squash and apple to the pot. Season with dried thyme, nutmeg, salt, and pepper. Stir to combine.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the squash is very tender.
  5. While the soup simmers, melt the butter in a small pan over medium-low heat. Add the sage leaves and cook until crispy and fragrant, about 2-3 minutes. Be careful not to burn them! Remove from heat and set aside.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. (Important: Vent the blender lid to prevent pressure buildup!)
  7. Stir in the heavy cream (or coconut milk) until heated through. Taste and adjust seasonings as needed.
  8. Ladle the soup into bowls. Garnish with the toasted sage leaves and a drizzle of the browned butter from the sage pan. Optional toppings: toasted pumpkin seeds, croutons, a swirl of yogurt or crème fraîche. Serve hot.