When squash is in season apple sage butternut squash soup is one of my favorite “go-to” soups. Once I see the squash at the Farmer’s Market or in the grocery store I buy as many as I can carry and then make a big batch of soup. Add a piece of bread or a corn muffin and this hearty soup makes a satisfying meal, or serve as a side dish in mugs with chips and salsa. Guaranteed to warm you on a cold winter day. Enjoy – from my table to yours…let’s get cooking.
- 1 large butternut squash (about 6-7 pounds)
- 5 cups of water
- 2 tablespoons of butter
- ½ large yellow or red onion chopped
- 8-12 fresh sage leaves sliced thinly
- 4 medium apples peeled and chopped
- 2 tsp salt
- 2 tsp pepper
- 8 cups vegetable or chicken broth
- 1 tsp nutmeg
- ½ cup half and half (optional)
- Preheat oven to 400 degrees
- Using the large knife cut the butternut squash into 4 large sections. Begin by cutting off the tip of the squash to take the stem off. Lay the squash down lengthwise on the cutting board and cut the long way in half – from the bottom to the stem end so that you have two oblong halves.
- Use the large spoon and scrape out the seeds from the cavity of the squash and discard.
- Cut the halves in half again this time making the cut from the two short sides of the squash.
- Put cut squash into the baking pan meaty side down with the hard shell of the gourd facing up and put the 5 cups of water into the pan.
- Bake at 400 degrees for 30-40 minutes until a fork can be easily inserted in the meaty side of the squash
- Take out of oven and let cool
- While the squash is cooking put 2 tablespoons of butter into a large pot on the stove and turn the heat to medium
- Chop ½ a large onion and add to the melted butter, saute for 5 minutes until the onions begin to get translucent
- Thinly slice the sage leaves and add to the onions and butter – stir
- Add 1 tsp of salt and pepper stir and cook over low heat until the onions begin to lightly brown around the edges (about 6-8 minutes)
- While the onions and sage cook peel, core and chop 4 apples into 1-2 inch pieces. Discard the apple core and peels. Put the chopped apples into the pot with the onions and sage and stir to mix well.
- Pour the stock over the mixture in the pot until the apples are covered. The apples may float and when all of them are floating, you have added enough stock for the moment.
- Turn the stove up to medium so that the soup begins to lightly boil.
- While the apple mixture begins to boil scrape the squash meat out of the outside shell and gently place in the soup pot.
- Once you have put all of the squash into the soup add the remaining stock and salt and pepper and bring to boil.
- Lightly boil soup mixture for 15 minutes, until the liquid has condensed and the soup looks like a stew.
- USE Caution here (the soup will be hot and may splash out when blending):
- Take off of the stove and carefully place 2 cups of the soup mixture into a blender or food processor at a time and blend well until the soup has a silky smooth texture.
- Pour the blended soup into a large bowl and repeat until the entire soup is blended, return to the stock pot.
- If you are using an immersion blender, you can leave the soup mixture in the pot.
- Return the soup to the stove pour the half and half in and sprinkle the nutmeg into the soup. Stir and taste. Modify the seasoning as needed. Serve and enjoy.
Dress Up Your Apple Sage Butternut Squash Soup With These Toppings
- Crumbled bacon/soy bits
- Sour cream
- Dried sage, nutmeg, salt and pepper (fresh sage is chewy, but makes a nice garnish)
Or…add some of your own – I’d love to hear how you made this recipe your own. Join Mama Caruso Cooks Cooking Club and share your ideas for making a recipe your own with other cooks around the country.