Butternut Squash Soup

Butternut Squash Soup

Servings: 4 to 6


  • 2 tablespoons unsalted butter
  • 1 butternut squash, peeled and cut into 1-inch cubes
  • 2 apples, peeled and cut into 1-inch cubes
  • ½ cup thinly sliced shallots
  • 3 cloves of garlic, peeled and chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ tablespoon freshly grated nutmeg
  • 6 cups vegetable broth
  • 1 cup olive oil, divided
  • 6 fresh sage leaves
  • 6 tablespoons Greek yogurt


Melt the unsalted butter in the 6 Qt. Dutch Oven, on medium-low heat.

Add the butternut squash, apple, shallots, garlic, salt, black pepper, nutmeg and continue to cook for 10-minutes, stir frequently.

Add vegetable broth and ½ cup olive oil, just enough to cover the butternut squash (if more liquid is required, add water).

Increase heat to medium-high and bring the soup to a boil.

Reduce heat to low and simmer partially covered for 30-minutes, until butternut squash is tender.

Cool slightly and blend using either a blender or food processor. Return to the 6 Qt. Dutch oven and simmer.

Add the remaining ½ cup olive oil to the 2 Qt. Sauté Pan, over high heat.

Add the sage leaves and fry, until crispy. Remove and place onto a paper towel.

Whisk the Greek yogurt into the olive oil until fully combined.

Drizzle soup with infused sage-oil yogurt and garnish with sage leaf.