Creamy Squash Soup Recipe: Toasted Sage & Apple Magic!

Name: Creamy Squash Soup Recipe: Toasted Sage & Apple Magic!
Total time: 60 min
Ingredients: 1 large Butternut Squash (about 2 lbs / 900g), peeled, seeded, and cubed; 1 medium Yellow Onion (about 8 oz / 225g), chopped; 2 medium Apples (such as Honeycrisp or Braeburn, about 10 oz / 280g), peeled, cored, and chopped; 2 cloves Garlic, minced; 4 cups (32 fl oz / 950ml) Vegetable Broth (low sodium preferred); 2 tablespoons Olive Oil; 1 teaspoon Dried Thyme; ½ teaspoon Ground Nutmeg; Salt and Black Pepper to taste; ½ cup (4 fl oz / 120ml) Heavy Cream (or coconut milk for a vegan option); 1 tablespoon Unsalted Butter; 12-15 fresh Sage Leaves; Optional: Toasted Pumpkin Seeds, Crispy Croutons, Swirl of Yogurt or Crème Fraîche

bellerecipe.com

My go-to squash soup recipe! Butternut squash soup with toasted sage & apple – a creamy, comforting bowl of autumn. Easy enough for weeknights!

View full recipe on bellerecipe.com

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Ingredients

1 large Butternut Squash (about 2 lbs / 900g), peeled, seeded, and cubed
1 medium Yellow Onion (about 8 oz / 225g), chopped
2 medium Apples (such as Honeycrisp or Braeburn, about 10 oz / 280g), peeled, cored, and chopped
2 cloves Garlic, minced
4 cups (32 fl oz / 950ml) Vegetable Broth (low sodium preferred)
2 tablespoons Olive Oil
1 teaspoon Dried Thyme
½ teaspoon Ground Nutmeg
Salt and Black Pepper to taste
½ cup (4 fl oz / 120ml) Heavy Cream (or coconut milk for a vegan option)
1 tablespoon Unsalted Butter
12-15 fresh Sage Leaves
Optional: Toasted Pumpkin Seeds, Crispy Croutons, Swirl of Yogurt or Crème Fraîche