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Cozy Roasted Butternut Squash Apple Sage Soup

roasted butternut squash apple sage soup - featured image
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A soul-warming soup born from a happy kitchen accident, featuring caramelized butternut squash, sweet roasted apples, and crispy sage. This easy, 45-minute recipe delivers deep, comforting flavor with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and cut into wedges
  • 15–20 fresh sage leaves, plus extra for garnish
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep the squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Peel both pieces with a vegetable peeler. Cut the neck into 1-inch rounds, then cube. Scoop out seeds from the bulb, then cut into similar-sized cubes.
  3. Prep the apples and aromatics: Peel apples, cut into quarters, remove cores, then cut each quarter in half. Peel onion and cut into 1-inch chunks. Smash garlic cloves with the flat side of a knife.
  4. Arrange everything on a large sheet pan: Spread squash cubes, apple wedges, onion chunks, and smashed garlic cloves in a single layer. Tuck sage leaves in between. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss with your hands to coat evenly.
  5. Roast for 30-35 minutes, stirring halfway through at 15 minutes. Squash should be fork-tender and golden at the edges, apples soft and caramelized, sage leaves crispy and fragrant. If sage starts to burn, remove leaves and set aside.
  6. Transfer all roasted vegetables, apples, and sage to a large pot or Dutch oven.
  7. Add 4 cups vegetable broth. Bring to a gentle simmer over medium heat and cook for about 5 minutes.
  8. Blend until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (remove center cap, cover with a towel, and blend carefully).
  9. Stir in heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper. If too thick, add more broth or water to reach desired consistency.
  10. Serve hot, garnished with a drizzle of cream, crispy sage leaves, and fresh cracked black pepper.

Notes

For a vegan version, substitute coconut cream for heavy cream. For a spicier twist, add a halved jalapeño or serrano pepper to the roasting pan. The soup tastes even better the next day and can be frozen for up to 3 months. To prevent burning, do not overcrowd the sheet pan; use two pans if needed.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, apple sage soup, fall soup, cozy soup, vegetarian soup, gluten-free soup

Find it online: https://junomeals.com/cozy-roasted-butternut-squash-apple-sage-soup/