Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes



2 lb. butternut squash, peeled and diced

1 apple, peeled and diced

2 large carrots, peeled and diced

1 medium onion, diced

4 cloves of garlic, minced

12 sage leaves

4 cups of halal chicken or vegetable broth

½ cup of Organic Valley® heavy whipping cream

1½ tablespoons cornstarch

2 tablespoons Organic Valley® butter

2 tablespoons olive oil




toasted baguette slices



  1. Heat large pot on a medium flame and add oil and butter.
  2. Place onions and garlic in a separate pan with sage leaves and sauté for five minutes.
  3. Add squash, apple and carrots to the large pot and cook 20 minutes or until the vegetables are fork tender.
  4. Add broth, two cups at a time, to the vegetables.
  5. Blend with an emersion blender until a puree is formed.
  6. Add heavy whipping cream to the mixture. If you would like a thicker soup, dissolve the cornstarch with equal parts water, and stir it into the soup.
  7. Add salt and pepper to taste.
  8. Add a pinch of nutmeg for a seasonal touch.



Herb Oil Ingredients

10 sage leaves

¼ cup olive oil






squeeze bottle



  1. Blend sage leaves and a dash of salt and nutmeg with olive oil in a traditional blender, and place into plastic squeeze bottle.
  2. Pour soup into bowl. Squeeze herb oil in spiral motion starting with the center of the soup bowl. Serve with a side of thinly sliced, toasted baguette.