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Creamy Butternut Squash Soup With Apple

Creamy butternut squash soup is synonymous with the popular vegetable. I know that there are tons of different recipes out there and here is mine. I hope you give this a try because it is delicious and healthy. It's also very easy to make and the addition of sage just screams flavour.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


½ cup butter

½ extra virgin olive oil

5-6 sage leaves

1 large carrot, peeled and finely chopped

2 celery stalks, finely chopped

1 shallot, finely chopped

2-3 garlic cloves, finely chopped

1 honeycrisp apple, cored and chopped (you can use any apple you like)

chili flakes, to taste (optional)

1 butternut squash, peeled, seeded, cubed


freshly cracked pepper

5 cups vegetable broth

1-2 tsp cinnamon


1. In a large soup pot or Dutch oven, melt butter over medium heat. Add extra virgin olive oil. Add the sage all at once and cook, moving it around until it turns brown and crispy, 3 to 4 minutes. Transfer the sage to a plate lined with paper towel.

2. Add carrots, celery, shallot, garlic, honeycrisp apple, chili flakes, butternut squash and season with salt and freshly cracked pepper. Saute until the vegetables are golden brown, about 10-12 minutes. Add vegetable broth and simmer until squash is soft, about 30-40 minutes or until you can easily pierce a knife through the butternut squash.

3. Add soup to a blender or food processor to make a smooth purée. You may use an immersion blender right in the pot if you have one handy. Once pureed add soup back to pot and add cinnamon. Simmer for 8-10 minutes and serve. Garnish with crispy sage leaves and enjoy!

Until next time, ciao!


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