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Cozy Butternut Squash and Apple Soup with Sage: Easy Fall Recipe

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This velvety butternut squash and apple soup with sage is the perfect fall comfort food. Roasted squash and apples are blended into a silky, savory-sweet soup with a nutty browned butter sage topping.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch chunks
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and cubed
  • 1 large yellow onion, diced
  • 3–4 cloves garlic, smashed or minced
  • 10–12 fresh sage leaves
  • 3 tablespoons unsalted butter (2 for sage, 1 for onions)
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • ½ cup heavy cream or full-fat coconut milk
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra cream, crispy sage leaves, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4-5 cups). Peel and core apples, cut into similar-sized chunks.
  3. Spread squash and apple cubes on a rimmed baking sheet in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and edges are browned and caramelized.
  4. While squash roasts, in a large soup pot or Dutch oven over medium heat, melt 2 tablespoons butter. Add sage leaves and cook 2-3 minutes until butter browns and smells nutty and sage leaves are crispy. Remove sage leaves with a slotted spoon and set aside on a paper towel. Leave browned butter in pot.
  5. Add remaining 1 tablespoon butter to pot. Add diced onion and cook 5-7 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook 1 minute more until fragrant.
  6. Add roasted squash and apples to pot. Pour in 4 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
  7. Remove pot from heat. Using an immersion blender, blend soup directly in pot until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, and hold lid down with a towel.)
  8. Stir in ½ cup heavy cream or coconut milk. Season with salt and pepper to taste (start with 1 teaspoon salt and ¼ teaspoon pepper). Add more broth or water if too thick.
  9. Ladle soup into bowls. Crumble reserved crispy sage leaves over top. Add optional garnishes as desired.

Notes

Don’t crowd the baking sheet; use two if needed. Watch the sage butter closely to avoid burning. Season in layers for best flavor. For silkiest texture, strain through a fine-mesh sieve. Soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, apple soup, sage, fall recipe, easy soup, creamy soup, roasted squash

Find it online: https://lenatable.com/cozy-butternut-squash-and-apple-soup-with-sage-easy-fall-recipe/