Step 1

Heat oil in a large cooking pot or dutch oven over medium-high heat until hot and shimmering, about 1-2 minutes.

Step 2

Add onion, carrots, and celery and sauté, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with 1/2 teaspoon salt and pepper.

Step 3

Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.

Step 4

Pour in apple cider vinegar, stock, and water. Add remaining 1/2 teaspoon of salt, curry powder, cinnamon, and whole sage leaves. Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready.

Step 5

Meanwhile, prepare the toasted croutons. Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small mixing bowl, then drizzle with olive oil and salt. Place bread on a parchment lined baking sheet and bake for 5-7 minutes, or until bread is lightly toasted and brown.

Step 6

Once the soup is ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer the soup to a food processor or blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. If the soup is too thick, add a little water to thin it out. If it is too watery, simmer on low until soup thickens to desired consistency. Taste and adjust seasoning as needed.

Step 7

Top soup with toasted croutons and serve warm.