Total Time
Prep 20 mins
Cook 25 mins

I've made this soup for company and it is always a hit.

Ingredients Nutrition


  1. Heat oil saucepan over medium heat. Add squash, apples and onion and cook until almost tender.
  2. Stir in sugar, coriander and cayenne pepper.
  3. Cook and stir 2 minutes.
  4. Add broth.
  5. Bring to a boil. Cook over low heat 10 minutes or until squash is tender. Using a slotted spoon, place cooked squash mixture in blender or food processor.
  6. Cover and blend until smooth, adding enough cooking liquid to reach desired consistency.
  7. Heat butter in a small skillet. Add sage and cook until crisp. Remove and drain on paper towels.
  8. Divide soup among four bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Most Helpful

5 5

What a perfect soup for the rainy days we've been having! My sage is still flourishing, luckily, because that really makes the soup. I wouldn't have thought of sage with winter squash (probably because I grew up with family who sugared any form of it to death!) I'll probably skip the cayenne, like another reviewer--it didn't add much for me, but of course my spice-o-phobe daughter picked right up on it. I will definitely be making this again! Thanks for sharing!

5 5

Tasty, elegant, and easy! Lots of fiber in this recipe too. Hubby and I did not think it had too much pepper-in fact, we added pepper to it b/c we love pepper. The fresh sage is an absolute must-adds taste plus a bit of crunch. I sort of wonder if the sugar is really necessary? Thanks Maryland Jim for sharing. Congratulations on your win for Football Pool Week #10!

4 5

This was a really good soup and very easy to make! The amount of cayenne was a bit overpowering for me so the next time I will reduce the amount of cayenne. The sage butter added a really nice touch to this light tasty soup. Congrats on your win and thanks for the recipe!I will make this again :)