Ingredients

  • 1 medium butternut squash, halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter
  • 1 medium Granny Smith or Fuji apple
  • 1/2 medium yellow onion
  • 1 1/2 teaspoons rubbed sage or 4 fresh sage leaves
  • 1 1/4 cups chicken or vegetable broth
  • 1 1/4 cups water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • Dash of black pepper
  • 1/3 cup heavy cream
  • 2 tbsp Sour cream

Ready In 90 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 425F with a rack in the middle.Line a baking sheet with aluminum foil.
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Step 2

  • Cut squash in half lengthwise and remove seeds.
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Step 3

  • Place the squash halves with the cut side up on the baking sheet.
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Step 4

  • Brush 1 tablespoon of melted butter over the squash. Season with salt and pepper. Roast 45 minutes to 1 hour until tender.While the squash is roasting, peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan.
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  • Length: 105 minutes

Step 5

  • Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.
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  • Length: 7 minutes

Step 6

  • Remove the pan from the heat and set aside.When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
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Step 7

  • Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.
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  • Length: 15 minutes

Step 8

  • Remove the pan from the heat and stir in the cream.Using an immersion blender, purée the soup in batches until smooth.Season with salt and pepper as needed.
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Step 9

  • Serve garnished with the sour cream, if using.
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