Hooray for soup and scarf weather! It only took Florida till November to give us temps below 70 degrees. Of course I thought this meant it was time to turn off the AC and live the open-windows life. Wrong. Highs are still hitting the 80’s and no AC still means pure torture.
I would still, however, enjoy this soup even in stifling temperatures. It serves as the perfect Jacuzzi for your toasted bread to take a dunk in. Or your grilled cheese sandwich. I literally just started day dreaming about how perfect a fontina, gruyere or parmiagiano-reggiano grilled cheese sandwich would be paired with this soup. Ugh, holy matrimony of noms.
You could also take it a step further and slice some hearty bread into little crouton-y nuggets, throw them under the broiler with a pinch of parmesan cheese and let them get all warm and toasty. Good thing I have enough soup left over to feed a small village so I can partake in those cheesy crouton toppers tonight. It is so on.
This soup is a super-satisfying vegetarian dish that is low in fat and calories, yet very nutrient dense. Butternut squash is brimming with Vitamin A, Vitamin C, antioxidants and fiber. The kind of antioxidants our bodies can definitely use an extra boost of this time of year.
The aromatic flavors of garlic, sautéed onion, turmeric, ginger and sage provide a beautiful, savory contrast to the naturally sweet taste of the squash. You also can’t beat the beautiful golden hue of the final product. Pretty food is always more enjoyable 😉
AND just wait until the heavenly aromatics of this soup invade your kitchen and make it smell like a fall harvest candle (aka heaven). Make a big batch over the weekend and pack it up for week-day lunches or store extras in the freezer. Nutritious, rich and satisfying. Happy Soup Season!
Apple and Sage Butternut Squash Soup
Makes 8 cups total. Serving size: 2 cups
- 5 cups of peeled and cubed butternut squash, cooked (I used 3 bags of pre-cubed butternut squash from Trader Joe’s. Pop them in the microwave for 5 minutes and they are cooked!)
- 1 large apple (skin on), diced
- 1/2 of a large yellow onion, diced
- 1 clove of garlic, minced
- 3 cups vegetable (or chicken) broth
- 1 cup 2% milk
- 1 tbsp grass-fed butter (I’m partial towards Kerrygold, but use whatever you have on hand)
- 1 tsp turmeric
- 1/2 tsp ground ginger (or 1 tbsp freshly grated ginger)
- 1/2 tsp nutmeg
- 3-4 fresh sage leaves, finely chopped
- Sea salt and freshly ground pepper
- Roast cubed butternut squash that has been seasoned with salt and pepper for ~35-40 mins at 425 degrees F.
- Meanwhile, in a large skillet over medium heat, sauté apple and onion in butter with turmeric, ginger, nutmeg, salt and pepper for about 10 mins, or until softened. Add minced garlic and sage during final minute.
- Add broth, milk, and cooked squash to the skillet and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.
- Use an immersion blender or transfer soup to a blender or food processor and blend until smooth and creamy. Enjoy!
Nutrition Facts per Serving (2 cups)
Calories: 200; Total Fat: 4.5 gm; Saturated Fat: 2.5 gm; Cholesterol: 15 mg; Sodium: 425 mg; Carbohydrates: 40 gm; Fiber: 4 gm; Sugar: 15 gm; Protein: 5 gm