Butternut Squash Apple & Sage Soup
I LOVE the many tastes of harvest time - but one of my all-time favourite things to eat during Fall is butternut squash. With its smooth texture and sweet, nutty taste, butternut squash is a versatile ingredient in soups, stews, bakes, and even desserts!
I whipped up this tasty recipe after stocking up for winter on apples from our local farm, and beautiful butternut squash from another great local spot. This soup is both savory & sweet, creamy, and rich in fiber, vitamin A & C. I hope you enjoy the blending of the tastes of harvest time as much as my family did!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 3 tbsp cold pressed olive oil
- 2 cloves fresh garlic peeled & minced
- 2 small-medium whole onions peeled & diced
- 5 small gala apples peeled, cored & diced
- 10 cups butternut squash peeled & diced
- 4 cups vegetable broth
- 2 tsp sage
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 2 cans coconut milk *I used full fat
- 1/2 cup fresh pure apple juice
- 1/8 cup brown sugar
Ingredients
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Instructions
- In a medium sized stock pot, add your olive oil on medium heat.
- Mince garlic and add to oil once warmed. Allow to brown slightly before adding onion.
- Add diced onion to oil & garlic, sautee 2 minutes.
- Add in your diced apple & sautee 8 minutes.
- Next, add in your butternut squash, vegetable broth, and spices. Let simmer 20 minutes.
- Finally, remove pot from burner and stir in your coconut milk, apple juice, and sugar.
- Use an immersion blender to puree the ingredients until smooth. Your soup is ready to return to the stovetop on low, or 'keep warm' until ready to serve!
Recipe Notes
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