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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Serves 2


1 each Butternut squash, seeded, peeled and cubed About 6 cups
2 each Apples, Honeycrisp Large, chopped
1 each Leek, cut in half, cleaned white and light green parts
4 each Sage leaves, fresh
1 Quart Chicken stock
3 tbsp Pumpkin Spice White Balsamic Vinegar Olive Morada, Divided
1 tbsp Brown sugar
1 tsp Salt
1/2 cup Heavy cream
Fresh ground pepper to taste


  1. In an electric pressure cooker add butternut squash, apples, leek, sage leaves, chicken stock, 1 tbsp of Olive Morada “Pumpkin Spice White Balsamic Vinegar”, brown sugar and salt. Set on high pressure for 30 minutes. Release steam value when finished.
  2. Puree soup using an immersion blender or working in batches using an upright blender.
  3. Stir in heavy cream, remaining 2 Tbsp Olive Morada “Pumpkin Spice White Balsamic Vinegar” and season with fresh ground pepper. Garnish with croutons, a drizzle of cream and sage.
  4. Enjoy!

    Thank you to Chef Jenn Martello for the amazing photos and recipe. 
    Check out more of her recipes on Instagram @chefjennmartello
Tags: soup