Classic for the fall season., this rich soup is perfect for an autumn day. The squash is roasted, pureed and then blended into a creamy, thick broth. This soup will be a seasonal favorite for anyone who tries it. To top of the soup, you can add some sunflower seeds for presentation. This squash soup will really squash your hunger. It’s an easy and flavorful way to warm up any chilly fall afternoon.


Butternut squash (1 squash)

Tara Levy/ Student Life Editor

Tara Levy/ Student Life Editor

Sweet potato (1 potato)

Brown sugar (½ cup)

Chicken broth (1 cup)

Yellow onion (1 onion)

Granny smith apples (2 apples)

Sage leaves (6 leave)

Heavy cream (1 pint)

Butter (½ stick)

Salt & pepper

Sunflower seeds


Cut the squash in half and take the seeds out. Then, with olive oil, coat the outside and inside of the squash.

Take half of the brown sugar and rub inside the squash.

Place the squash on a baking dish lined with tinfoil and bake at 375 degrees for an hour or until soft.

Take squash out until cool to touch.

Peel and core the apples. Once peeled, dice the apples. Then, dice one whole yellow onion. After dicing both the apples and onions, add to a pot. From there, saute the onions and the apples with the sage leaves and butter. Do this for approximately four to six minutes until translucent.

Stir in one cup of the chicken broth. Scrape out the squash and add to the onion mixture.

Add the remaining brown sugar with the salt and pepper to taste. After, slowly stir in the heavy cream.

Cook for about five minutes, stirring regularly. Take all the ingredients and add them to a blender. Blend the ingredients until puree.

Heat the soup after if needed.

Serve and enjoy.

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