​Butternut Squash and Apple Soup

​Butternut Squash and Apple Soup

​Butternut Squash and Apple Soup

Posted by Chef Jenn Martello on Nov 8th 2020

Butternut Squash and Apple Soup

Serves 2


1eachButternut squash, seeded, peeled and cubedAbout 6 cups
2eachApples, Honeycrisp Large, chopped
1eachLeek, cut in half, cleaned white and light green parts
4eachSage leaves, fresh
1QuartChicken stock
3tbspPumpkin Spice White Balsamic VinegarOlive Morada, Divided
1tbspBrown sugar
1/2cupHeavy 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 at and on Instagram @chefjennmartello