Minnesota Harvest Butternut Squash Soup with Apple & Sage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A seasonal fall soup featuring locally sourced butternut squash, sweet apples, and aromatic sage, finished with a touch of cream for a cozy, farm-fresh meal. This American-inspired soup recipe, ready in about 50 minutes, pairs butternut squash, apple, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until soft and translucent, stirring occasionally.
  2. Step 2: Add diced butternut squash, diced apple, minced garlic, and 2 tbsp chopped fresh sage. Cook for 3 minutes, stirring constantly, until fragrant and squash begins to soften.
  3. Step 3: Pour in 4 cups chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes until squash is very tender. Remove from heat and blend with an immersion blender until completely smooth.
  4. Step 4: Return to low heat, stir in 1/2 cup heavy cream, 3/4 tsp salt, and 1/2 tsp black pepper. Heat gently for 3-4 minutes until warmed through (do not boil) until soup is creamy and coats the back of a spoon.

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