apple-nut soup

16 Oct

photo (27)

Nothing screams fall more than butternut squash and apples.

So why not mix the two together?

Butternut squash will woo you with its rich beta carotene count that your body converts into vitamin A, helping to strengthen your lungs, heart and eyes, while giving your skin that beautiful glow.

Apples will refresh your body with it’s high amounts of vitamin C, helping to boost your immune system. A perfect food for this time of year when the season is changing.

We call for sage in this recipe, but if you don’t have it, don’t worry, the soup can stand on it’s own without it.

If you are feeling more adventurous and have some extra time, we’d recommend adding in some caramelized onions, to increase the depth of flavor.

Serves 2 Prep Time: 5 minutes Total Time: 20 minutes


  • 2 C butternut squash, peeled, de-seeded, chopped
  • 1/2 apple, cored
  • 1/2 C water or chicken/veggie stock
  • 5-7 leaves sage, sliced
  • 1.5 tbsp olive oil
  • salt to taste
  • black pepper to taste


1. Prep: Steam your squash for 10 minutes, until soft. Heat up water, or stock, set aside. Cut apple in half, removing the core.

2. Process: Blend squash and apple in a food processor. In a pot, add your puree, then your water or stock, some salt and pepper, then bring to a boil.

3. Serve: Set out your bowls and serve. Drizzle with olive oil, top with sage and another grind of pepper.

9 Responses to “apple-nut soup”

  1. mwfinchwren October 16, 2013 at 3:34 pm #

    Sounds yummy—thanks for this wonderful recipe. Off to Whole Foods today to pick up some butternut squash!

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