Creamy Butternut Squash Soup
Prep time
Cook time
Total time
Serves: 8
  • 4 lbs (about 2 medium) butternut squashes
  • ¼ cup chopped shallots -OR- onions
  • 2 small-medium Granny Smith apples, peeled and diced
  • 3 tbs butter, divided
  • ½ tsp ground sage
  • 2 tsp salt, divided
  • 1 tsp pepper, divided
  • 2½ cups rich chicken stock
  • ¾ cup heavy cream
  • 2 cups water
  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil.
  2. Cut squash in half lengthwise and remove seeds and pulp. Place skin side down on prepared pan.
  3. Melt 1 tbs of the butter and brush it on the squash. Sprinkle the squash with 1 tsp of the salt and ½ tsp of the pepper.
  4. While squash is baking, melt the remaining butter in a dutch oven or stock pot. Saute the shallot or onion, the sage and the apple about 5 minutes. Remove from heat and set aside
  5. Bake squash until tender, about 50-60 minutes. Remove from oven and cool until you can handle it. Then scoop out the flesh and add it to the stock pot with the apple and onion/shallot.
  6. Mix in the chicken stock and water. Bring to a boil over medium heat. Reduce heat to simmer, cover and cook for 10-15 minutes.
  7. Puree either in a conventional blender or use a stick/immersion blender (better choice because it's less messy and can be done right in the pot).
  8. Add the cream and the remaining salt and pepper. Stir well to combine. Add more salt/pepper if necessary.
Recipe by The Midnight Baker at