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Creamy Roasted Butternut Squash Soup with Apple and Crispy Sage

creamy roasted butternut squash soup - featured image
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A cozy fall soup combining roasted butternut squash and apple, pureed with cream and topped with crispy sage leaves for a comforting and flavorful meal.

Ingredients

Scale
  • 3 cups (about 500g) butternut squash, peeled, seeded, and cubed
  • 1 large apple (Granny Smith or Honeycrisp), peeled and chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • About 12 fresh sage leaves
  • 4 cups (950 ml) vegetable or chicken broth
  • 1/2 cup (120 ml) heavy cream or coconut cream
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of nutmeg or ground cinnamon

Instructions

  1. Preheat oven to 400°F (200°C). Line a roasting pan or baking sheet with parchment paper or lightly oil it.
  2. Peel, seed, and cut butternut squash into roughly 1-inch cubes.
  3. Peel and chop the apple into similar-sized chunks as the squash.
  4. Toss squash and apple with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on the pan.
  5. Roast for 30-35 minutes, stirring halfway, until squash is tender and caramelized and apple softens but holds shape.
  6. While roasting, chop onion and mince garlic.
  7. Heat remaining 1 tablespoon olive oil in a soup pot over medium heat. Add onion and cook 5-7 minutes until translucent.
  8. Add garlic and sauté 1-2 minutes until fragrant, avoiding burning.
  9. Transfer roasted squash and apple to the pot with onions and garlic.
  10. Add broth, stir, and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
  11. Heat a small skillet over medium heat with 1 teaspoon olive oil. Fry sage leaves about 1 minute per side until crisp. Drain on paper towels and set aside.
  12. Season soup with salt, pepper, and optional nutmeg or cinnamon.
  13. Remove pot from heat and puree soup with immersion blender until smooth. If using countertop blender, blend in batches carefully.
  14. Stir in heavy cream or coconut cream. Warm gently if needed but do not boil.
  15. Ladle soup into bowls and garnish with crispy sage leaves.

Notes

Roast squash and apple in a single layer for best caramelization. Fry sage leaves separately for a crispy texture. Use a sharp knife for easier squash prep. Adjust broth amount to change soup thickness. Season gradually to avoid over-salting. For dairy-free, swap heavy cream with coconut or cashew cream and use vegetable broth.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, fall soup, apple soup, crispy sage, comfort food, dairy-free option, vegan soup

Find it online: https://sofiaspice.com/creamy-roasted-butternut-squash-soup-with-apple-and-crispy-sage-recipe-for-perfect-fall-comfort/