Minnesota Harvest Butternut Squash Soup with Apple & Sage
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 soups ready in about 50 minutes pairs peeled and diced butternut squash, medium, peeled and diced apple, finely chopped 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.
Ingredients
- 2 cups, peeled and diced butternut squash
- 1 medium, peeled and diced apple
- 1/2 cup, finely chopped onion
- 2 cloves, minced garlic
- 4 cups chicken broth
- 2 tbsp, finely chopped fresh sage
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minnesota Harvest Butternut Squash Soup with Apple & Sage take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Minnesota Harvest Butternut Squash Soup with Apple & Sage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped onion from drying out.
Can I substitute ingredients in Minnesota Harvest Butternut Squash Soup with Apple & Sage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Minnesota Harvest Butternut Squash Soup with Apple & Sage for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Minnesota Harvest Butternut Squash Soup with Apple & Sage?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
