Butternut Squash Soup


This simple to make, healthy and hearty soup eats like a meal. Even your kids will love it!


  • One large butternut squash (about 3 pounds), halved vertically and seeded
  • 3 tablespoons olive oil, divided
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • ½ green apple
  • 3 to 4 fresh sage leaves
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 2 tablespoons olive oil and enough olive oil to coat the squash


  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside.
  3. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  4. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes.
  5. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  6. Meanwhile, in a medium skillet or pot, warm 1 tablespoon olive oil over medium heat until shimmering.
  7. Add the chopped shallot, 3 to 4 sage leaves and 1 teaspoon salt.
  8. Cook, stirring often, until the shallot has softened and is translucent, about 2 to 3 minutes.
  9. Add the chopped and peeled green apple and cook for another 2 minutes, stirring frequently.
  10. Stir in the reserved butternut, and 3 cups of vegetable broth or water.
  11. If you have a high performance blender like a Vitamix, transfer the cooked mixture to your blender. Secure the lid and select the soup preset. Blend until creamy and consistent.
  12. If you’d like to thin out your soup a bit more, add the remaining cup of broth, salt and pepper to taste.
  13.  Garnish with fresh cracked pepper and drizzle of olive oil.
  14. Serve and enjoy!