Sweet and Savoury Butternut Squash Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6 servings
  • 2 tbsp olive oil
  • 1 medium (about 3 lbs) butternut squash, peeled, seeded and chopped
  • 1 large apple, peeled and chopped (McIntosh or Granny Smith are what I usually use)
  • 1 large onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, peeled and minced
  • 1 tbsp freshly chopped sage (or 1 tsp dried sage)
  • ½ tsp salt
  • ¼ tsp pepper
  • pinch of ground nutmeg
  • 2 cups vegetable stock
  • optional seasoning: cayenne pepper for more heat
  • optional garnishes: cream, coconut cream, sour cream, freshly ground pepper, seedy crackers, pepitas
  1. Over medium heat, warm oil in a large dutch oven. Sauté squash, onion, carrot and celery for about 6-8 minutes. Add garlic and sauté for another minute.
  2. Add in sage, salt, pepper, nutmeg and vegetable broth.
  3. Bring to a simmer and cook for 20-30 minutes or until squash is tender.
  4. Remove from heat and puree with an immersion blender or allow to cool slightly before pouring into a traditional blender.
  5. Optional: Serve with a swirl of cream, coconut cream or sour cream. Sprinkle with freshly ground pepper, pepitas or crushed seed crackers.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2020/10/the-perfect-butternut-squash-soup.html