Butternut Squash Soup

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  • 2 small butternut squash
  • 6 unpeeled garlic cloves
  • 2 sweet onions, peeled and quartered
  • 3 cups apple juice or stock
  • 1/2 t dried thyme
  • 1/4 t ground or freshly grated nutmeg
  • salt and pepper to taste
  • olive oil
  • fresh sage leaves


  1. Preheat oven to 400°F.
  2. Cut squash in half and scoop out seeds with a spoon.
  3. Lay each half cut side down on a baking sheet.
  4. Nestle the unpeeled garlic inside the cavities of the squash.
  5. Scatter onions throughout the pan.
  6. Drizzle with olive oil.
  7. Roast for approximately 45-60 minutes until squash is fork tender and caramelized.
  8. When squash is cool remove pulp and add to a soup pot. Discard skins.
  9. Squeeze garlic out of its skin and into pot.
  10. Add onions to the pot.
  11. Add thyme, nutmeg, salt and pepper to taste and apple juice or stock.
  12. Blend until smooth.
  13. Heat on low heat.
  14. Heat olive oil in pan over medium high heat. Add sage and sauté until leaves are crisp.
  15. Serve soup garnished with sautéed sage.


For a sweeter soup use mostly or all apple juice. This is where you can really play with the flavor and find a ratio that works for you.

It’s also delicious topped with freshly grated parmesan cheese.