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Butternut Squash Soup with Fresh Sage
Recipe Type: Soup
Author: Dani Lind
Serves: 4-6
  • 3 cups vegetable or chicken broth
  • 1 cup apple juice or cider
  • 8 cups butternut squash, peeled, seed, & cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 fresh sage leaves
  • Crème fraîche or sour cream
  • Salt & pepper to taste
  • About 2 tablespoons minced fresh sage leaves
  • Gorgonzola, crumbled, for garnish (optional)
  1. Bring 2 cups broth and juice to a boil in a large soup pot.
  2. Add squash, onion, garlic, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender, about 30 minutes.
  3. Puree with an immersion blender or in a food processor/blender.
  4. If soup is thicker than you like, thin with more broth.
  5. Stir over medium heat until soup is hot.
  6. Remove from heat & add crème fraîche/sour cream and salt/pepper to taste.
  7. Garnish with minced sage & Gorgonzola, if using.