Butternut Squash & Sage Soup

Chef Justin Thompson shares one of his favorite recipes for the season.

Butternut Squash & Sage Soup

Olive Oil 2 tsp

Carrot 2 each, chopped

Celery 2 stalks chopped

Yellow Onion 2 each, chopped

Garlic 1 Tbsp minced

Nutmeg, Fresh ½ tsp

Cinnamon ½ tsp

Brown Sugar ¼ C

Apple Cider 2 C

Butternut Squash 2 whole, 
cut in half, roasted until soft

Veg Stock 3 quarts

Heavy Cream 2 C

Salt And Pepper To taste

Sage, Fresh 8-10 leaves only


In a braiser or large stock pot, sauté the carrots, celery, onion, garlic, nutmeg, cinnamon, and brown sugar until the vegetables are softened, about 15 minutes over med high heat.  Do not let the veggies brown.  Add the apple juice and simmer until the liquid has reduced to a thick syrup.  Add the squash, salt and pepper and sage.  Cook for an additional 5 minutes.  Add the stock, bring to a boil and reduce to a low simmer for 30-40 minutes.  Puree the soup with a stick blender or beverage blender until smooth.  Add the heavy cream and stir to incorporate.