Squash and Apple Soup with Fried Sage and Halloumi

  • Squash and Apple Soup with Fried Sage and Halloumi
  • Squash and Apple Soup with Fried Sage and Halloumi
Posted on October 1, 2014

I hope you guys like the color orange. Because when I look at what recipes I have coming down the pipeline over next few weeks, the majority of them seem to be some shade of orange. Butternut squash, sweet potatoes and pumpkin for everyone! Hooray! FALL!

If you don’t like orange, then I would suggest adjusting the color on your computer screen. And stay away from Pinterest until the end of November.

Moving on…

This soup is blissfully uncomplicated. No roasting or fussing around with the ingredients. Just throw everything into one big pot, cook until softened and puree until smooth. It’s perfect for weekend lunch or a weeknight dinner. BUT with just about 5 minutes of extra effort, you can totally turn this soup into something company worthy and dare I say it: Holiday worthy.

Pureed soups are a great vehicle for fun toppings. Or for dipping grilled cheese…but that’s another post entirely. Today we are going to focus on toppings. Like fried cheese and sage. YUM!

Fried sage leaves go perfectly with the fall flavors of this soup. And they just look so darn pretty. And if you haven’t had Halloumi cheese yet, you need to fix that ASAP. Halloumi is a salty, mild, firm cheese that kind of squeaks when you eat it. You can fry it or grill it and it retains it’s shape. I just love cheese paired with apples, so I knew Halloumi would be the perfect addition to this soup.

Now orange you glad you took the extra time to fancy up this soup…

(Sorry. I’m done now.)



Recipe adapted from Foodess

Squash and Apple Soup with Fried Sage and Halloumi

Serves about 6

Squash and Apple Soup with Fried Sage and Halloumi


  • 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


  1. In a large heavy bottom pot, melt the butter over medium heat. Add the chopped onions and cook them, stirring frequently, about 5 minutes. Add remaining ingredients, except for the cream. Bring the mixture to a boil. Then turn down the heat to maintain a simmer. Simmer, covered, about 30-35 minutes or until the squash is very tender. Remove from the heat and set aside to cool briefly.
  2. Puree the soup using an immersion blender. You can also use a regular blender, making sure to work in batches. Return the pureed soup to the heat and re-warm. Stir in the cream. Keep the soup warm while you make the toppings.
  3. In a skillet over medium-high heat, warm enough olive oil to coat the bottom of the skillet. It doesn’t have to be very deep. Once the oil is hot, add the sage leaves and fry them for about 20-30 seconds per side. You don’t want them to turn dark brown. Remove them and place on a paper towel-lined plate to drain. Now add the cubed Halloumi cheese. I usually fry the cheese on two sides, about 20-30 second per side. The cheese should be golden brown. Remove and place on a paper towel-lined plate to drain.
  4. To serve, ladle the warm soup into bowls. Top with a few fried sage leaves, fried Halloumi cubes and a drizzle of cream. Enjoy!
  5. Once cooled, the soup can be stored in the refrigerator for 2-3 days in an airtight container.


  • YUM! Love the fried Halloumi and sage on top! I’m totally down for any and all recipes in the shade of orange.


    • It’s all about the toppings, right? Bring on the orange!

  • Love everything about this soup and I love orange 🙂 And the holiday’s aren’t too far off for us Canadians. Thanksgiving is two weeks away. Yikes!!


    • Oh I always forget that your Thanksgiving is so much earlier than ours. Can’t wait to see what you have planned to cook and bake!

  • Orange is definitely the perfect color for October! What a creative soup, Liz! I absolutely love the squash and apples in here. Sounds like the perfect combo!


    • Thanks, Gayle. I’m so happy it’s soup time!

  • You said it! Creamy soups are so perfect for dipping and topping. I absolutely love creamy squash soups and the addition of apple sounds amazing! PLUS, canyoubelieve I’ve never had fried sage?! I need to try this stat!


    • Yes, you need to fry up some sage right away. It’s so good on soup, pasta and sandwiches!

  • LOve the pics Liz! Absolutely gorgeous! I’ve never had squash soup believe it or not but it’s going on my “try” list soon 🙂


    • Thanks for the wonderful compliment, Katya! Definitely try making squash soup. It’s so good! You’ll love it!

  • Bring on all of the orange! I love that you use Halloumi cheese too. It is totally under appreciated!


    • Halloumi is totally under appreciated. I’m spreading the word about how good it is!

  • Hurray for the orange foods of fall! This soup looks soooo delicious! I tried and LOVED fried sage last fall and am totally loving the idea of fried cheese 🙂 I’ve never had hallomi before, but it sounds fantastic. Where do you usually get it? Does the whole foods cheese counter carry it or do you go to a more specialty cheese shop? I’m going to be on the lookout for it now 🙂


    • Hi Karen, you can definitely get Halloumi at Whole Foods (that’s where I get mine). Let me know how you like it!

  • Halloumi sounds like a perfect topping. Or goat cheese. Or parm. Or any cheese, really. WANT.


    • Yes! Bring on all the cheeses!!

  • I feel like I’ve got an overabundance of orange on the blog lately too, and I picked up a bunch more squash the other day! I love the color, so bring it on, Liz! This soup sounds so amazing, and I have yet to try halloumi. Gotta get my hands on some quick! 🙂


    • I guess it’s just the season for orange. Halloumi is so great. I think you’ll really like it!

  • Mmmmm… I LOVE butternut squash! This soup sounds divine, especially the toppings! I have never tried fried sage leaves, but I like pretty much everything else fried so… 😉 Awesome recipe!


    • Yes, frying is always a good option! Fried sage leaves only take a minute, so you should definitely try them out. They are good on salads too or tucked into a turkey sandwich!

  • I just made a soup like this! it was sweet potato with crispy sage.
    Beautiful job, I love the apples.


    • Thanks, Jackie! Crispy sage goes so well with apples and squash!

  • What a beautiful soup! Apple and squash are perfect fall flavors. That cheese and cream topping make the soup over the top! Looking forward to trying this!


    • Thank you! It’s almost too pretty to eat….almost :-).

  • I definitely love orange as a color!! So this soup is perfect. Love all the fall flavors 😉


    • Thanks, Zainab! Me too!

  • Awesome! We have a lot of sage in our garden, and now we know just what to do with it! Thanks for sharing 🙂


    • That’s great to hear! Let me know how you like it!

  • Ooh I love the idea of having halloumi “croutons” on soup!


    • Yes, cheese croutons trump bread croutons!

  • Blissfully uncomplicated is right up my alley! This soup looks so good . . and the flavors you have going on here?!! Oh my goodness, looks so good and can’t wait to try! Pinned!!


    • Thanks so much Alice! I hope you enjoy it!

  • I made this soup tonight and it was so good! I love all the orange dishes you are creating but I have to confess that halloumi is what drew me to this soup. I searched high and low- literally visited five stores and called the rest in my area- and everyone seems to be out of halloumi right now! I’ve stocked up on it in the past and I guess that’s what I’ll do in the future and once I get my hands on some I will make your soup again.

    If anyone else finds themselves in this position, shaved parmesan is a great alternative.


    • Hi Emily! Glad you liked the soup. Sorry you couldn’t find halloumi. I guess it is really popular right now, so that’s why all the stores were out. It must be having it’s time in the sun! Glad the shaved Parmesan worked!

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