Taylor Farms

Roasted Butternut Squash Soup

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  • 2 lbs. of Butternut Squash Cubes
  • 1 medium sweet yellow onion, chopped
  • 4 tbs. fresh sage chopped
  • 4 Tbsp. butter
  • 6 cups chicken broth
  • 1 small Gala apple, diced
  • 1 cup heavy cream
  • Fresh lemon juice
  • 1 Tbsp. honey
  • Sea salt
  • Black pepper
  • 1/4 cup toasted walnuts, chopped


Preheat oven to 375°F. Place pre-cut butternut squash in baking dish and pour 2 cups chicken stock over squash.

Place squash in oven and bake until tender, about 20 minutes, then let cool

While squash is roasting, melt 3 Tbsp. butter in large saucepan over medium heat. Add onion, sage, and nutmeg and reduce to low heat. Cover and cook until onions are translucent; about 8 minutes. In a separate small sauce pan, make sage butter by browning remaining butter and adding sage once brown.
Stir and remove from heat.

Stir in diced apple and remaining stock. Bring to a simmer and cook uncovered until apples are tender; 12 minutes.

Once squash is roasted add to sauce pan mixture and let simmer for 6 minutes.

Puree squash pan mixture in a food processor until smooth. Add puree back to pan and season with salt & pepper. Garnish with roasted walnuts, honey and sage butter.

Now your Taylor Farms Butternut Squash Soup is ready to enjoy.