What is UP with this weather? Yesterday it was sunny and, like, 80*. Today it's raining and freaking freezing! Soup weather, for sure!
Remember in January when I went to that Envy Apple Cooking Class at Central Market? This soup was probably my favorite dish of the night. It's creamy, warm, and so savory. Even my butternut squash hating husband gobbled it up.
This soup features Envy Apples specifically but you can definitely use any apple you have. I would use a milder apple- not sweet, not tart. I think this recipe could be elevated with Bone Broth in place of Chicken Broth and don't be shy with that black pepper!
Follow me on Instagram and check my stories for tips on how to peel and cut a butternut squash without breaking a sweat!
Butternut Squash and Envy Apple Soup with Sage
Adapted from Chowhound
Makes 6-8 servings
4 pounds Butternut Squash (about 2 medium), peeled and cubed
2 Tbs Unsalted Butter (divided)
1 medium Envy Apple (about 8 ounces)
1/2 medium Yellow Onion
8 fresh Sage Leaves
2.5 cups Low Sodium Vegetable/Chicken Broth
2.5 cups Water
1.5 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1/3 cup Heavy Cream
1/2 cup Toasted Pumpkin Seeds, for garnish
1. Heat oven to 425* with a rack in the middle.
2. Toss butternut squash cubes in 1 tbs melted butter and place them on a baking sheet lined with aluminum foil. Roast until knife-tender, about 20 minutes.
3. Peel, core, and dice apple. Cut onion into a medium dice. Melt remaining 1 tbs of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper and cook, stirring occasionally until softened- about 7 minutes. Remove the pan from the heat and set aside.
4. Add the squash to the saucepan with the apples and onions.
5. Add the broth, water, and measured salt and pepper, stir to combine and bring to a boil over medium-high heat. Reduce heat to low and simmer (B2B, R2S) stirring occasionally and breaking up any chunks of squash until the flavors meld- about 15 minutes.
6. Remove the pan from the heat and stir in the heavy cream.
7. Using an immersion blender (or regular just be careful with the lid and the steam!) puree the soup until smooth.
8. Taste and season with salt/pepper as needed.
9. Garnish with pumpkin seeds and serve!
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