Ok,  let’s start with a little disclaimer: yes, I do know Butternut Squash Soup is the most overdone and overused fall recipe out there.  But when a soup rocks your world like it did mine this past week, I thought it would be selfish not to share.

I guess I should give you all some background that I’ve been searching for the perfect Butternut Squash Soup recipe the last few months. While the idea of a BNSS is very common,  I would argue it’s hard to find a great one- some are too sweet, too squashy tasting, too liquidy, too creamy, etc.

Some might say I’m just too picky. If you think that- you’re exactly right. I have no witty comeback for you. Bad soup = not good for anyone involved. Soup takes a little bit of commitment and I wasn’t about to waste my time on a recipe that was just ok. I needed the superstar of the autumn recipe collection, not Plain Jane (aka: Soup-er Lame).

So, with my  stack of 20 or so different recipes,  blog bookmarks, and magazines tagged, all with the formula for “the best” BNSS,  I did what I always seem to do- use the recipes as mere suggestions and pick and choose the things I liked about different ones. A great technique, really. I would highly suggest it.

The result: this little beauty of a dish-very few ingredients, and a lot of flavor.

Creamy Apple-Butternut Squash Soup:

Makes approximately 6 servings

Notes: If you can’t find a butternut squash or want to save some time, use frozen pre-cut butternut squash cubes or 1 can of puréed pumpkin instead. This soup makes a great side dish for meat, and can be made with added beans or other veggies.

1 butternut squash, peeled and cubed (or 3 cups of pre-cut squash cubes)

1 medium granny smith apple, cubed

½ onion, chopped

2 cups organic chicken or vegetable broth

1 tablespoon dried sage

¼ cup heavy cream, whole milk, or coconut milk (in a can)

sea salt + pepper to taste

In a large soup pot over medium heat, add a bit of coconut or olive oil and squash cubes. Cover. After 5 minutes, add apple and onion. Add stock and spices and let simmer for 10 minutes, or until the squash is soft. Remove from heat and pour in the cream, adding more or less if desired. Purée using an immersion blender or transfer to a regular blender and blend until smooth. Season with sea salt and pepper to taste.

If you try this, I want to know: how did it turn out? Leave a comment below!

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!