Sunday, November 5th, 2017

The Flavor of Fall: Butternut Squash and Apple Soup

Rich, savory soups made with winter squash are definitely a cool-weather favorite. But no one loves peeling and dicing a huge, weirdly shaped vegetable! Here’s a recipe that makes the process easy – and adds the flavor of crisp, tart apples.

butternut-squash-soupYou begin by cutting the squash in half lengthwise and roasting it in a hot oven. If you’re not sure you can manage this step, microwave the squash first to make it easier. To add texture and a visual flourish, you can garnish the finished soup with toasted pumpkin seeds.

Make-ahead tip: Cool the soup to room temperature, cover, and refrigerate for up to 3 days, or freeze for up to 1 month.



  • 4 pounds whole butternut squash (about 2 medium squash), seeds removed
  • 2 tablespoons unsalted butter
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 8 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup heavy cream
  • Optional: 1/2 cup toasted pumpkin seeds, for garnish



Heat the oven to 425°F. Place a rack in the middle. Line a baking sheet with aluminum foil. Place the squash halves cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush over the tops and insides of the squash halves. Season generously, with salt and pepper. Roast until knife-tender, about 50 minutes to 1 hour.

While the squash is in the oven; peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove from heat and set aside.

When the squash is done, set the baking sheet on a wire rack to cool. Let sit until the squash is comfortable to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and measured salt and pepper. Stir bringing to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors combine, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a conventional or stick blender, purée the soup until smooth. If you’re using a regular blender, remove the small cap (the pour lid) from the blender lid cover that space with a kitchen towel. This allows steam to escape and prevents the blender lid from popping off.

Taste and season with salt and pepper as needed. Serve immediately. Garnish with roasted pumpkin seeds for an extra flourish.



Fall is one of our favorite seasons and it’s yours too? Enjoy it even more by calling on the catering professionals at Jerry’s Kitchen for your next birthday or anniversary party, family get-together or corporate event.

Our catering services team can help you with all the details of menu planning, including choices for vegan and vegetarian guests and those with food sensitivities. We will send our award-winning food trucks to your home or party site, or deliver a traditional catered feast with all your favorites.

To book catering services for your next event near Doylestown and Greater Philadelphia, give us a call today.



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