Print Recipe
5 from 2 votes

Squash Sage Apple Soup

Prep Time45 mins
Cook Time20 mins
Course: Soup
Servings: 6


  • 1 tablespoon olive oil
  • 5 pounds winter squash (anything like buttercup, hubbard, butternut, acorn / you'll need about 5 cups cooked and mashed)
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 leeks, sliced
  • 3 garlic cloves, minced
  • 1 pint sugarfree applesauce
  • 1 teaspoon sage
  • 1 teaspoon parsley
  • ½ teaspoon ground rosemary
  • ½ cup plain whole milk yogurt
  • salt
  • pepper


Cook Yer Squash

  • Preheat oven to 375ºF
  • Grease baking sheet with cooking oil
  • Halve your squash(es) and remove seeds and pulp
  • Place face down on baking sheet
  • Bake for 45 minutes or until soft
  • Remove from oven, flip over (concave side up) and let cool

Make Soup

  • While squash is cooking in oven, add butter, onion, leek and garlic to a large stock pot and cook over high heat for a few minutes until gloriously fragrant.
  • Add 5 cups water and applesauce to pot. Reduce to a simmer and cover.
  • Scoop golden flesh out of the squash skins (don't burn yourself!) and add to pot.
  • After all the squash has been added, puree the mess with an immersion blender or regular ol' blender.
  • Stir in yogurt.
  • Add salt and pepp to taste.