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Easy Cozy Butternut Squash Apple Soup with Sage

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A creamy, dairy-free butternut squash soup with roasted apples and fresh sage, perfect for fall. This easy recipe comes together in about 45 minutes with simple ingredients and delivers deep, caramelized flavor without heavy cream.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage leaves, roughly chopped (about 8–10 leaves)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon ground nutmeg (freshly grated if available)
  • 4 cups vegetable broth (or chicken broth if not vegetarian)
  • 1/2 cup unsweetened coconut milk (or heavy cream if dairy is okay)
  • Salt and black pepper to taste
  • Optional garnish: extra sage leaves fried in butter, a drizzle of coconut milk, pumpkin seeds, or a sprinkle of cinnamon

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the squash and apples. Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes. Peel and core the apples, then chop them into similar-sized pieces. Roughly chop the onion. Smash the garlic cloves with the flat side of your knife.
  3. Toss everything with oil and herbs. On the prepared baking sheet, combine the squash cubes, apple chunks, chopped onion, smashed garlic, and fresh sage. Drizzle with the olive oil, then sprinkle with dried thyme, nutmeg, and a generous pinch of salt and black pepper. Use your hands to toss everything until it’s evenly coated. Spread it in a single layer.
  4. Roast for 30-35 minutes until the squash is tender and caramelized around the edges, and the apples are soft. Halfway through, give the pan a shake or stir the vegetables so they brown evenly.
  5. Transfer to a soup pot. Scrape all the roasted vegetables and apples into a large soup pot or Dutch oven. Add the 4 cups of vegetable broth. Bring to a simmer over medium heat, then reduce the heat to low and let it bubble gently for 5 minutes.
  6. Blend until smooth. Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it’s completely smooth and velvety. If using a regular blender, work in batches—fill the blender no more than halfway, hold the lid down with a towel, and blend until smooth. Return the blended soup to the pot.
  7. Stir in the coconut milk. Add the 1/2 cup of coconut milk (or cream) and stir to combine. Taste and adjust seasoning—you might want more salt, a crack of black pepper, or even a pinch more nutmeg. If the soup is too thick, add a splash more broth or water until it reaches your desired consistency.
  8. Warm through and serve. Heat the soup gently over low heat for 2-3 minutes, stirring occasionally. Don’t let it boil after adding the coconut milk. Ladle into bowls and add your favorite garnishes.

Notes

Don’t skip the roasting step—it concentrates the flavors. For best results, cut squash and apples into uniform 1-inch cubes. Season in layers: salt the vegetables before roasting, then adjust after blending. Use room temperature coconut milk to prevent lumps. This soup tastes even better the next day. For a thicker soup, reduce broth to 3 cups or add a peeled, diced potato to the roasting pan. For a thinner soup, add extra broth after blending.

Nutrition

Keywords: butternut squash soup, apple soup, sage, fall soup, dairy-free, vegan, gluten-free, easy soup, roasted squash soup

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