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Cozy Butternut Squash Apple Soup with Crispy Sage

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A simple yet elegant fall soup combining roasted butternut squash and sweet apples, finished with crispy sage leaves. This naturally vegan and gluten-free recipe is perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900g-1.4kg), peeled, seeded, and cubed
  • 2 medium apples (Honeycrisp, Fuji, or Gala), peeled, cored, and chopped
  • 1 large yellow onion, chopped
  • 3–4 garlic cloves, smashed
  • 20–25 fresh sage leaves
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth, low-sodium
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish: toasted pumpkin seeds, drizzle of cream, extra crispy sage leaves

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss squash cubes and chopped apples on a baking sheet with 2 tablespoons olive oil, a pinch of salt, and black pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook 5-6 minutes until soft and translucent. Add smashed garlic cloves and about 6 fresh sage leaves, cook 1 minute until fragrant.
  3. Add roasted squash and apples to the pot with onions and garlic. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer 10 minutes. Taste and adjust salt; add maple syrup if apples aren’t sweet.
  4. Remove pot from heat. Use an immersion blender to blend soup directly in pot until smooth and creamy. Alternatively, blend in batches in a countertop blender, filling no more than halfway. Stir in coconut milk and adjust seasoning with salt and pepper.
  5. While soup blends, heat a thin layer of olive oil (about 2 tablespoons) in a small skillet over medium heat. Add remaining sage leaves in a single layer. Fry 10-15 seconds per side until bright green and crispy. Transfer to paper towel-lined plate and sprinkle with a tiny pinch of salt.
  6. Ladle soup into bowls, top with crispy sage leaves and any desired garnishes. Serve immediately.

Notes

Don’t skip roasting the squash and apple—it concentrates sugars and adds depth. Watch sage leaves carefully when frying; they burn quickly. Soup tastes even better the next day. For a thicker soup, reduce broth to 3 cups or simmer uncovered after blending. Store in refrigerator up to 5 days or freeze up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, vegan soup, gluten-free soup, crispy sage, comfort food, autumn recipe

Find it online: https://sparklechew.com/cozy-butternut-squash-apple-soup-with-crispy-sage/