Butternut Squash Soup


  • 1 tablespoon olive oil
  • 1 white onion, peeled and diced
  • 2 tablespoons minced garlic
  • 1 large butternut squash, peeled, seeded and diced
  • 3 carrots, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 4 cups vegetable broth
  • 2 fresh sage leaves
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup whole milk
  • Coarse ground black pepper, to taste


  1. In a large stock pot, sauté onion in olive oil until translucent about 5 minutes.
  2. Add in the garlic and sauté about a minute until fragrant.
  3. Add in the squash, carrots, apple, broth and sage; stir until well combined and bring to a boil.
  4. Stir in the cayenne pepper, cinnamon and nutmeg, and reduce heat to a simmer.
  5. Cover the pot and simmer for about 35-45 minutes, or until all of the vegetables are tender and able to be mashed with a fork.
  6. Remove the sage leaves.
  7. Stir in the milk.
  8. Use an immersion blender to puree the soup (or do so in batches in a regular blender).
  9. Season with black pepper and any other seasonings you desire.
  10. Serve hot with crackers or bread.

The original recipe I followed to make this deliciously creamy winter soup can be found here.

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