Roasted Butternut Squash and Apple Soup


  • 2 Apples - peeled and chopped into small squares 
  • 3 cups of Butternut Squash- peeled and chopped into small pieces
  • 1/2 cup of light cream
  • 1 onion - minced 
  • Sprinkle of Olive Oil 
  • Chopped Fresh Sage 
  • Salt/Pepper
  • 1 Garlic Clove 
  • 3 cups of Chicken Stock 
  • Sprinkle of Nutmeg 


  1. Set oven to 425 Degrees 
  2. Place chopped Butternut Squash and Apples on a baking sheet. Season with olive oil as well as some salt, pepper and nutmeg
  3. Roast for about 30 minutes, or until the Apples and Squash have been cooked all the way through. 
  4. In a soup pot, add minced onions and a sprinkle of olive oil. Cook until onions become clear. 
  5. Add the Apples and Squash and mix. Cook for about 3-5 minutes on medium heat. 
  6. Add 3 cups of the chicken broth and light cream to the pot as well as the fresh sage.  
  7. Using an Immersion Blender (also known as a hand blender) mix the soup until the veggies have been completely pureed. 
  8. Cook on low heat for about 5-10 more minutes. 
  9. Add some fresh croutons on top of the soup and some fresh ground pepper for seasoning. 

FOR CROUTONS: All you need is a few pieces of fresh french or italian bread cut into thick cubes. Place on a frying pan with some hot olive oil. Add salt and pepper to the bread and cook for about 2-3 minutes until the bread starts to brown. For extra flavor, add a sprinkle of parmesan cheese!