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Today we’re making a delicious homemade butternut squash soup!

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Butternut Squash Soup

Butternut Squash Soup

2 medium butternut squash
1 tbsp oil
6-8 fresh sage leaves
1 yellow onion, finely diced
1 Granny Smith apple, peeled and diced
8 cups vegetable or chicken broth
salt and pepper
⅓ cup heavy cream or cashew milk (optional)
pumpkin seeds for garnish

Preheat oven to 375°F.
Using a large sharp kitchen knife carefully remove the top and bottom from squash. Cut it in half lengthwise.
Scoop out the seeds.
Coat the cut-side of the squash with oil and season with salt and pepper.
Place the squash, cut side up, on a parchment-lined baking sheet.
Roast squash for 1 hour or until it’s fork tender.
Remove squash and allow it to cool until it’s safe to handle.
Use a large spoon to scoop the squash out of the skin and set it aside.
In a large Dutch oven or saucepot heat oil over medium-high.
Add sage leaves and fry them for 1-2 minutes.
Remove sage leaves from oil and set aside for use as garnish.
Add onion and apple and sauté until they’ve softened.
Add vegetable broth, squash, salt and pepper.
Bring mixture to a boil and then reduce heat to medium-low and simmer for 20-30 minutes.
Turn off heat and stir in cream.
Puree soup using an immersion blender or a traditional blender.

If using a traditional blender, remember to only fill your blender 1/3 full. Remove the centre insert in the lid of your blender to allow hot air to escape. And cover ¾ of the hole with a kitchen towel to avoid splashes. Use extreme caution as not following these steps can result in a dangerous accident.
Serve soup garnished with fired sage and toasted pumpkin seeds.
Enjoy!

USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.

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47 COMMENTS

  1. what if you don't want to add the stock???can I still puree the butternut squash in the blender with out the stock perhaps I just been the butternut squash and just add everything else. I am trying to stay away from all that extra .

  2. I put in bone broth, and heavy whipping cream. I used Organic sugar and honey instead of apple. It’s the best butternut squash soup I have ever tried. The bone broth is amazing.

  3. I make mine minus apple. I didn't have a recipe. Yours looks great. I loved it. My family not on board. More for me. Gonna try coconut milk. Just to play. Thanks. I always cook my winter squash this way. So easy and not watery.

  4. I love this recipe! I followed it last fall, and I cant wait for it to cool off enough to make again this year! I live in Florida, and it still hasn't gotten the memo that it's fall now smh 100 degrees at the end of September lol

  5. I made this yesterday, omitting the cream for my vegan daughter. It's one of the most delicious soups I've ever tasted, and my daughter said it's the best soup I've ever made. I'm definitely adding this to my favorite recipes. Thank you!

  6. You are always so inspiring! Wanna see what I've been doing "in my very own kitchen"? You (and your girl at Mind Over Munch) have been a big inspiration and now I've finally made my first youtube video! It's all about squash! Check it out on my channel and feel free to leave some feedback in the comments so I can improve!

  7. Is there anything I can replace the onions with? I know they're a big and important part of cooking, but sadly I can't digest them properly and end up with the worst cramps whenever I eat something with just a little bit of onion 🙁 Any advice?

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