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Butternut Squash Soup with Roasted Apples and Fresh Sage Recipe

In No Time
Serves 5-6 Portions

2 Butternut Squash
1 Large White Onion
3 Stalks Of Celery
5-6 Red Delicious Apples
1 Carrot
2 Cloves Of Garlic
1 Tbsp Of Butter
Sea Salt And White Pepper
Grated Nutmeg
2 Litres Of Vegetable Stock
1/2 Cup Of 35% Cream Or Whole Milk
Sprigs Of Sage


  • Wash, clean and peel all vegetables/fruit.
  • Take the squash and dice into large cubes.
  • Start to sweat the vegetables and apples in a large pot on a medium heat in olive oil for a few minutes.
  • in the meanwhile dice the carrot, celery, onion and apples into cubes and add to the pan with the minced garlic cloves. Continue to cook on medium het until tender
  • 10
  • 15 minutes. Stir in the butter. Pour in the hot vegetable stock, season with salt and pepper, add nutmeg to taste, cook 8 more minutes.
  • Add the cream and puree in the blender, or with a hand blender until smooth silky texture.
  • Garnish: crispy fried sage leaves with a dollop of maple whipped cream, or try a very light sprinkle of sea salt. Fresh grilled or baked bread also goes well.
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About The Author

Kai Zyganiuk

Since the age of 16, Kai Zyganiuk has been working his way up the ranks in the exciting and ever-changing culinary world. Born in Toronto to a West Indian father and Native Canadian/Polish mother, Kai was inspired to pursue cooking by his grandmother on his mother's side, who he describes as "an incredible home-cook who prepared everything with love." Kai has worked for some of Toronto's top fine-dining establishments and private clubs. Most notably, Kai has worked alongside some of the country's most celebrated Chefs including U.K. native Frank Dodd (Hillebrand); Jason Parsons (Peller Estates); Jonathan Gushue (Truffles, Langdon Hall); and Lynn Crawford (Four Seasons). During his travels, Kai has also performed stages at various establishments around the world such as the Five-star RIU Hotel in Ocho Rios, Jamaica; and The Coogee Bay Hotel in Sydney, Australia. Most recently, Kai's extreme culinary passion brought him to Los Angeles where he worked as the Executive Chef for one of Hollywood's premiere private clubs: Taglyan Complex.

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