Butternut Squash Soup


  • 1 medium sized white or yellow onion
  • 3 celery stalks
  • 1 butter nut squash – cut into cubes
  • 1-2 tart green apples – peeled, cored, cubed (the ratio of squash to apples should be about 3 to 1)
  • 1-2 tbs butter
  • 4 cups water
  • 2 veggie bouillon cubes
  • 1-2 tsp dried sage
  • 6-7 bay leaves

  1. It’s probably easier to bake the butternut squash, as I find cutting and peeling it raw impossible.  Cut it half or poke some holes in a whole one and bake in the oven at 350F for ~30 min.
  2. As that is doing its thing, heat up the butter in a large pot until just melted.
  3. Sauté the onion and then the celery until translucent but not brown (between medium and high heat).
  4. Then throw in the sage and bay leaves.  Saute for a few minutes.
  5. Add the water and the bouillon cubes and let come to a boil.
  6. Don’t forget to take the squash out of the oven and pit, peel and cube it
  7.  Add apples and squash and boil/simmer until apples become soft, ~10 mins.
  8. Remove the bay leaves.  Then remove the pot from the stove and use a hand blender to blend until smooth.  No lumps!
  9. Salt and pepper to taste
  10. …Enjoy!!!
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One Response to Butternut Squash Soup

  1. IlonaEndisch says:

    Very interesting spin on it! Want to try.

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