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Creamy Butternut Squash Apple Soup with Sage – Easy Fall Recipe

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This creamy butternut squash and apple soup with sage is a quick and easy fall recipe that combines roasted squash and apples with earthy sage for a velvety, comforting bowl. Perfect for weeknight dinners or holiday gatherings, it’s a crowd-pleaser that comes together in under 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and roughly chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
  • 1 cup water
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 10–12 fresh sage leaves, plus extra for garnish
  • 1 sprig fresh rosemary (optional)
  • ½ cup heavy cream or full-fat coconut milk (for dairy-free)
  • 1 tablespoon apple cider vinegar
  • Toasted pumpkin seeds for garnish
  • Extra sage leaves fried in butter for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash and chopped apples with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until golden-brown and fork-tender.
  2. While squash and apples roast, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Add fresh sage leaves and rosemary sprig (if using) and sizzle for 30 seconds.
  3. Add roasted squash and apples to the pot with the aromatics. Pour in vegetable broth and water, scraping up any browned bits. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove rosemary sprig.
  4. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (Alternatively, blend in batches in a regular blender, filling only halfway and holding lid with a towel.) Stir in heavy cream and apple cider vinegar. Taste and adjust seasoning with salt and pepper.
  5. Ladle soup into bowls. Garnish with crispy fried sage leaves, toasted pumpkin seeds, and an extra drizzle of cream.

Notes

Roasting the squash and apples before blending is key for deep flavor. Don’t skip the apple cider vinegar—it brightens the soup. For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The soup can be made ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

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