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Cozy Butternut Squash Apple Soup: Easy Fall Recipe

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A velvety butternut squash and apple soup with sage that balances sweet and savory flavors. Ready in about 45 minutes, this comforting fall soup is perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp or Fuji), cored and chopped into 1-inch chunks
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8–10 fresh sage leaves, plus more for garnish
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut off top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. On a large baking sheet, toss cubed squash with 2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread in a single layer. Add chopped apples to the same sheet, drizzle with remaining 1 tablespoon olive oil, and toss gently. Roast for 25-30 minutes, flipping halfway, until squash is tender and edges are caramelized.
  3. While squash and apples roast, melt butter in a large soup pot or Dutch oven over medium heat. Add fresh sage leaves and sizzle for about 2 minutes until fragrant. Remove sage leaves with a slotted spoon and set aside for garnish.
  4. Add chopped onion to the pot with the sage butter. Cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add smashed garlic and cook for 1 minute until fragrant.
  5. Add roasted squash and apples to the pot. Pour in broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes.
  6. Remove pot from heat. Using an immersion blender, blend soup directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender, filling only halfway and venting the lid. Stir in heavy cream or coconut milk if using. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Garnish with crumbled fried sage leaves, a swirl of cream, toasted pumpkin seeds, and flaky salt if desired. Serve hot with crusty bread or a simple salad.

Notes

Do not skip roasting the squash and apples—it adds deep caramelized flavor. Taste and adjust salt as you go; salt brings out sweetness. If soup is too thick, thin with extra broth or water. If too thin, simmer uncovered to reduce. For dairy-free, use olive oil instead of butter and coconut milk instead of cream. For a tangier soup, use Granny Smith apples or add a squeeze of lemon juice at the end. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, creamy soup, sage, easy soup, vegetarian soup, gluten-free soup

Find it online: https://sparklechew.com/cozy-butternut-squash-apple-soup-easy-fall-recipe/