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Roasted Butternut Squash, Apple, and Sage Soup

Yields1 ServingPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Cozy soup season is in full swing! Warm up with a cup of this sweet and savory Roasted Butternut Squash, Apple, and Sage Soup. Save time by prepping this soup ahead. Before leaving the house in the morning, grab your butternut squash and peel, seed, and cube. Then wash and dice the apples; leave the skin on for the most nutrients*. Place in a storage bag in the fridge until you are ready to cook dinner.

*According to the United States Department of Agriculture, each apple with its skin contains about 5 grams of fiber, 13mg calcium, 239mg potassium and 10mg vitamin C.

 2 tbsp unsalted butter
 2 tbsp olive oil
 1 medium oniondiced
 1 butternut squash (about 2 lbs)peeled, seeded, cubed, and roasted
 4 applescored, chopped, and roasted
 2 tsp salt
 1 ½ tsp ground cumin
 ½ tsp ground coriander
 ½ tsp ground ginger
 ¼ tsp cayenne pepper
 ¼ tsp fresh sagecan use dry if fresh not available
 ¼ tsp pepper
 2 cups low sodium brothchicken or vegetable
1

Pre-heat oven to 400 degrees and line a baking sheet with foil.

2

Grab your prepared bag of squash and apples from the fridge. Pour in olive oil, salt and pepper. Seal the bag, shake, and mix together to coat evenly.

3

Spread squash and apples on baking sheet in an even layer and roast for 25-30 Minutes or until tender with a fork.

4

In large soup pot, over medium heat, add butter and add onion. Cook until onion is translucent, about 5-6 minutes.

5

Add low-sodium broth, cumin, coriander, ginger, cayenne pepper and fresh sage and stir.

6

Add roasted squash/apple mixture to the pot and begin pureeing with a hand held blender until smooth.

7

Stir butter in until creamy. Season with salt and pepper, to taste.

8

Serve in a bowl and garnish with chopped sage.

9

NOTES: If you choose to peel the skin of the apple, you will still get about 3 grams of fiber and slightly less calcium, potassium and vitamin C. So don’t feel guilty if you peel your apples, it’s more of a personal preference. This is a perfect soup for a large mug as a side to the main course or it can stand alone in a bowl with some crusty bread and butter on the side. Yum!