1-First Step: Prep and mise en place Peel and cube the butternut squash so you have about 1 lb peeled weight ready. Peel, core, and chop the apple into roughly 1-inch pieces. Dice 1/2 onion and measure out 1/2 tablespoon fresh sage and 1 teaspoon fresh thyme. Have 2 cups light stock warmed on the side.

2-Second Step: Sauté aromatics Heat a medium pot over medium heat and add 1 tablespoon butter. When the butter is melted and foaming, add the diced onion and sauté for 4-5 minutes until translucent and soft. Add the chopped apple and cook another 3 minutes until the apple begins to soften.

3-Third Step: Add herbs and flour Stir in 1/2 tablespoon chopped fresh sage and 1 teaspoon fresh thyme, cooking briefly until fragrant – about 30 seconds. Sprinkle 2 teaspoons flour over the mixture and stir well to coat the onions and apple. Cooking the flour for a minute removes raw taste and helps thicken the soup gently.

4-Fourth Step: Add squash and stock Add the 1 lb peeled and cubed butternut squash to the pot and pour in 2 cups light stock (vegetable or chicken). Stir to combine, scraping any browned bits from the bottom of the pot. Increase heat to bring the pot to a gentle simmer.

5-Fifth Step: Simmer until tender Reduce heat to low and simmer, covered, for 18-25 minutes. The pieces should be very tender and easily pierced with a fork. This timing depends on cube size; smaller cubes cook faster. Taste a piece of squash and apple to confirm tenderness before blending.

6-Sixth Step: Blend to a silky texture Remove the pot from heat and let the soup cool for 3-5 minutes to lower steam pressure. Use an immersion blender in the pot and blend until very smooth and velvety. If using a countertop blender, work in batches and vent the lid slightly to avoid steam buildup. Blend 1-2 minutes per batch for a creamy finish. If the soup is too thick, add up to 1/2 cup more stock or water to reach desired consistency.

7-Final Step: Season and serve Return the blended soup to low heat for a quick warm-through. Season with salt and pepper to taste. If you want richer flavor, stir in a small knob of butter or a splash of cream or coconut milk just before serving. Ladle into bowls and garnish with a few fried sage leaves, a light drizzle of olive oil, or a sprinkle of cracked black pepper.