1-First Step: Prepare Ingredients Peel and dice the butternut squash and apple into roughly equal-sized pieces for even cooking. Dice the onion finely, chop fresh sage and thyme (if using), and mince the garlic if desired. Having all ingredients ready speeds up the cooking process.

2-Second Step: Sauté Aromatics In a large pot or heavy-bottomed pan, heat butter and oil over medium heat until melted and hot. Add diced onions and garlic, sautéing for 2 to 5 minutes until translucent but not browned. This builds the soup’s flavor foundation.

3-Third Step: Cook Squash, Apple, and Herbs Add the cubed butternut squash, chopped apple, sage, and thyme to the pot. Stir well, cooking for an additional few minutes to soften the ingredients and to allow the herbaceous aroma to develop.

4-Fourth Step: Thicken and Add Stock Sprinkle flour over the vegetable mixture, stirring constantly to absorb the fat and prevent lumps. Gradually pour in 2 cups of vegetable or chicken stock, stirring to combine. Add more stock as needed later to adjust soup consistency. Bring the mixture to a boil.

5-Fifth Step: Simmer the Soup Reduce heat to low, cover, and simmer gently for 15 to 35 minutes, depending on whether the squash was roasted prior. Cook until the squash is tender and easily pierced with a knife.

6-Sixth Step: Puree Until Smooth Remove the soup from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, then return to the pot.

7-Seventh Step: Finish the Soup Stir in the cream or milk if using, then season with salt, freshly ground black pepper, and optional allspice. Adjust flavors to taste, keeping the soup warm on low heat.

8-Final Step: Garnish and Serve For an elegant presentation and extra flavor, fry sage leaves quickly in olive oil until crisp and fry cheese cubes like Halloumi until golden. Drain on paper towels. Serve the warm butternut squash apple sage soup garnished with fried sage and cheese, and an optional drizzle of cream.