Butternut Squash Soup with Apple and Sage


  • 2 tablespoons olive oil
  • 2 small or 1 large butternut squash, peeled, seeded and cut into large chunks
  • 1 onion, chopped
  • 2 large carrots, cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 2 large apples, peeled and seeded, cut into large pieces
  • 1 tablespoon chopped fresh sage, plus more for garnish
  • + 3 more ingredients
    • 6 cups vegetable or chicken stock
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper

1 In a large pot over medium heat, add the oil. Cook the squash, onions, carrots and celery for 5 to 7 minutes, until the onions are softened and beginning to turn golden. Add the remaining ingredients. Bring to a boil, then reduce to low and cook slowly until all the vegetables are tender, abou...

View full recipe at SpringPad


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