Lifestyle Blog

Roasted Butternut Squash Soup with Apples and Sage

Soups and Salads

Nothing says cooler weather than this soup, the butternut squash, onion, apples, and sage blend together in a rich, decadent tasting soup, no one believe there is no cream!


  • 2 small butternut squash or 1 large
  • 2 tsp. olive oil
  • 1/2 cup onion, chopped
  • 2 celery stalks, chopped
  • 2 apples, chopped
  • 1 qt. plus 1 can fat free, reduced sodium, organic vegetable broth
  • 1/4 cup brown sugar
  • 2 tsp. sea salt
  • 1 tsp. fresh pepper
  • 1 Tbsp. fresh sage
  • 4 oz. 1 % milk or unflavored almond milk


  1. Preheat oven to 350 degrees F.
  2. Place squash on foil lined cookie sheet and bake for 45 minutes. Cool, cut in half and remove seeds. Scoop out roasted squash with a spoon and set aside.
  3. Heat olive oil in large soup pot, sauté onion, apple and celery until soft and golden.
  4. Add broth, squash and brown sugar. Bring to a boil.
  5. Turn heat to low and simmer soup for about 10 minutes. Season with salt, pepper, and sage. Simmer for 5 more minutes and then remove from heat. Puree soup in blender in small batches; then return to soup pot to reheat. Add milk and adjust seasonings.