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Butternut Apple Soup

Recipe Info

Difficulty: Easy
Mess Level: Low
Yield: 4 Servings
Prep Time: 30 min
Cook Time: 30 min


  • 1 Medium Butternut Squash
  • 1 Apple
  • 1 Yellow Onion
  • 1 Bunch Fresh Sage Leaves
  • ¼ Cup Neutral Oil
  • 2 Quarts Vegetable Stock, Warmed
  • Salt to Taste
  • Pepper to Taste



  1. Preheat the oven to 425 Fahrenheit.
  2. Peel, seed, and finely dice the butternut squash. Toss with a bit of oil, salt, and pepper and roast on a parchment-lined sheet pan until tender and golden, stirring once.
  3. Pick the sage leaves off their stems. Heat the remaining oil in a pot until it is hot, but not smoking. Have a paper towel-lined plate and a slotted spoon at the ready. Add the sage leaves to the oil and fry for 30 seconds.
  4. Shut off the heat and remove the leaves with the slotted spoon onto the plate. Sprinkle with salt while they’re still warm. Allow the oil to cool, then carefully transfer it to a jar or liquid measure, leave behind a bit of the sage oil.
  5. Meanwhile, thinly slice the onion and finely dice the apple. Saute in the sage oil over medium heat until soft and caramelized, season lightly with salt.
  6. Add half the squash and apple/onion mixture to a blender. Blend while slowly adding stock until your desired thickness is reached. Stream in a bit of the sage oil while blending to add body. Taste and adjust seasoning, then return to the pan. Repeat with remaining soup ingredients.
  7. Reheat if needed, adding stock to thin if necessary. Serve garnished with the fried sage and a drizzle of sage oil.

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  1. Gluten Free: Yes! This dish is naturally gluten free.
  2. Vegan: Yes! This dish is naturally vegan.
  3. Meal Prep: Follow these steps if you want to prep ahead of time:

    1. You can complete this recipe all the way through and the soup will be even better after it sits and develops flavor. Store the fried sage in a sealed container. Alternatively, you can cube and roast the squash ahead of time to get a jump start on the prep.

Ramblings of a Line Cook

I don’t love the typical combination of butternut squash and heavy cream. It is a dreamy combination but every time I’ve had it, it seems to me that the cook was afraid of salt. As soon as you tip a container of heavy cream over a pot of anything your other hand should already be moving towards the salt to counteract the blandness and bring out all the flavor in that fat.

What’s more, if you pull that soup out of the fridge after a day’s rest and give it a taste you should expect to add more salt. Alas, since inviting oneself onto a line where one does not work is generally frowned upon and will get you screamed at and then likely thrown out, I’ve settled for my own brand of soup with plenty of salt and a bit more pizazz than you generally get.

Got a sad-looking apple? In it goes. Obviously, you’ll need some onion. A soup will never be any good without some onion in it. And to replace that fat since you only ever have heavy cream lying around when you don’t need it, some oil that you fried up your wilty sage leaves in should do the trick nicely.

Slowly streamed into a busy blender, the oil will give the soup a stunning, velvety quality and bring a depth of flavor only someone who takes the time to appreciate the food they eat will notice. Add the oil, taste, then add some more salt.

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