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Cozy Roasted Butternut Squash Soup with Apple and Sage

roasted butternut squash soup - featured image
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This silky, golden soup is a happy accident turned family favorite. Roasted butternut squash and apple blend with earthy sage for a comforting, budget-friendly meal that’s naturally healthy and perfect for fall.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled and cubed into 1-inch chunks
  • 2 medium apples (Honeycrisp or Fuji), cored and cut into 1-inch chunks
  • 10–12 fresh sage leaves
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, drizzle of cream or coconut milk, extra crispy sage leaves, sprinkle of cinnamon

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine cubed squash, apple chunks, sage leaves, and smashed garlic. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and toss to coat evenly.
  3. Spread mixture in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping halfway, until squash is fork-tender and edges are caramelized. Sage leaves should be crispy.
  4. While vegetables roast, heat remaining 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent.
  5. Add roasted squash, apples, sage, and garlic to the pot with the onions. Pour in vegetable broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Remove pot from heat. Using an immersion blender, puree soup until smooth. Alternatively, let cool slightly and blend in batches in a regular blender, being careful not to overfill.
  7. Taste and adjust seasoning with additional salt and pepper if needed. If soup is too thick, add a splash more broth or water to reach desired consistency.
  8. Ladle into bowls and garnish with desired toppings. Serve warm.

Notes

Reserve a few roasted apple chunks before blending to stir into the finished soup for bursts of sweetness. For a thicker soup, simmer uncovered for 10-15 minutes or stir in a tablespoon of mashed potato or cooked rice. This soup tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted squash soup, apple sage soup, fall soup, healthy soup, vegetarian soup, gluten-free soup, dairy-free soup, vegan soup option

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