- 2 tablespoons olive oil
- 1 medium butternut squash, peeled, cubed, and seeded
- 2 Granny Smith apples, peeled, cored and diced
- 1 cup diced yellow onion
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and black pepper
- 1 tablespoon minced fresh garlic
- 4 cups low-sodium vegetable or chicken broth
- 1 dried bay leaf
- 1 Parmesan rind
- 1 tablespoon apple cider vinegar
- 1 cup whole milk (optional)
- Chopped salted pepitas
- Chopped fresh sage
- Shredded Parmesan
In a large pot or dutch oven, heat olive oil over medium-high.
Add squash, apples, and onion and sauté until beginning to brown and soften about 10 minutes. Add sage, thyme, and garlic and cook 1 minute; season with salt and pepper.
Stir in broth, bay leaf, and Parmesan rind. Bring soup to a boil, then reduce to a simmer over medium and cover, cook 25-30 minutes, or until vegetables are softened.
Remove soup from heat and discard bay leaf and Parmesan rind.
Purée soup using an immersion blender or in batches using a standard blender.
Return soup to pot over low heat, stir in vinegar and milk (is using); season with salt and pepper.
Top servings with sage, pepitas, and Parmesan cheese.
Rosemary would also be a great addition, add it in with the thyme and sage.
If you have apple juice on hand, it’s a great way to pump up the flavor. Add about one cup when you add the broth.
If you are puréeing the soup with a standard blender, be sure to cover the lid with a towel to avoid getting splattered with hot soup.