Butternut Squash Apple Soup


"Apple adds a bit of tartness to this otherwise sweet soup. NO dairy or gluten, it has a smooth and luscious texture that contrasts nicely with the crunch of parsnip chips and fried sage leaves used as garnish."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

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  1. 1. In a large pot, heat 2 tablespoons olive oil. Cook the leeks and garlic over medium heat until tender but do not let them brown, about 3 minutes.
  2. 2. Add the squash, apples, potato, thyme, chicken stock, apple juice, salt and black pepper. Bring the liquid to a boil. Then reduce heat to medium low, cover the pot and let the soup simmer for 20 minutes or until all vegetables are tender.
  3. 3. Puree the soup. Adjust seasonings, if needed.
  4. 4. In a separate sauté pan, heat 3 tablespoons olive oil over medium heat. Add the sage leaves and cook them until crispy and the oil is infused with their aroma. Remove the sage leaves. Add the sliced parsnips, in batches if necessary, and cook them until golden brown. Drain them on a paper towel.
  5. 5. Serve the soup warm, topped with fried sage leaves, the parsnip chips and a drizzle of pumpkin oil, if desired.


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