Squash and Apple Soup with Fried Sage and Halloumi

This Squash and Apple Soup is simple and perfect for fall. Dress it up with some unique toppings to make it dinner party worthy!

For the Soup
2 tablespoons unsalted butter
2 cups onion, chopped
4 cups peeled butternut squash, chopped
1 large apple, peeled, cored and chopped
4 cups vegetable stock
1 tablespoon fresh sage leaves, chopped
1/4 tsp. black pepper
1/8 tsp. allspice
1/2 cup cream

For the Toppings
3-4 tablespoons extra virgin olive oil
18-20 fresh sage leaves
8 ounces Halloumi cheese, cut into 1-inch cubes
1-2 tablespoons cream

View the full recipe at Floating Kitchen →