Ingredients
- 2 medium whole butternut squash (or Hokkaido), halved lengthwise and seeds removed
- 2 tablespoons unsalted butter, divided
- 1 medium Granny Smith apple, peeled, cored and diced
- 2-3 yellow onions, diced
- 8 fresh sage leaves
- 2 1/2 cups vegetable or chicken broth (600 ml)
- 2 1/2 cups water (600 ml)
- 1 1/2 teaspoons sea salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Heat the oven to 425°F (215°C) and arrange a rack in the middle. Line a baking sheet with aluminium foil and place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until tender, about 50 minutes to 1 hour.
- Melt the remaining tablespoon of butter in a large saucepan over medium heat and add the apple, onion, and sage leaves. Season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
- When the squash is cool enough to handle, use a large spoon to scoop the flesh of the squash into the saucepan with the sautéed apples, onions and sage.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, about 15 minutes.
- Using a hand-held blender purée the soup in batches until smooth.
- Season with salt and pepper, to taste. Enjoy!
Notes
This butternut squash soup recipe has been passed down through the family over the years. Originally published in January 2015, it was updated and republished in 2024. The exact origin of the recipe is unknown.
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