Print

Creamy Roasted Butternut Squash Apple Soup (Easy Fall Recipe)

creamy roasted butternut squash apple soup - featured image
Print Recipe

This creamy roasted butternut squash and apple soup is the perfect fall comfort food. With caramelized squash and apples, warm spices, and a silky smooth texture, it’s easy enough for weeknights but impressive enough for company.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), cored and cut into 1-inch chunks
  • 1 large yellow onion, peeled and cut into wedges
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • ¼ cup heavy cream or coconut milk (optional)
  • Pumpkin seeds or croutons for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep the butternut squash: peel, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Prep the apples and onion: core apples and cut into 1-inch chunks; peel onion and cut into wedges; smash garlic cloves.
  4. On a large baking sheet, combine squash, apples, onion, and garlic. Drizzle with olive oil, sprinkle with salt, pepper, and cayenne (if using). Toss to coat and spread in a single layer.
  5. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.
  6. While roasting, melt butter in a large soup pot over medium heat. Add sage leaves and cook for 2-3 minutes until fragrant. Remove sage leaves and set aside for garnish.
  7. Add roasted vegetables to the pot with the sage butter. Pour in vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
  8. Remove from heat and blend with an immersion blender until smooth. (If using a regular blender, work in batches.)
  9. Stir in heavy cream or coconut milk if using. Adjust seasoning with salt and pepper. Add more broth if needed to reach desired consistency.
  10. Serve hot, garnished with crispy sage leaves, pumpkin seeds or croutons, and a drizzle of cream.

Notes

For best flavor, don’t skip the roasting step. Cut squash and apples into uniform 1-inch pieces for even cooking. Avoid overcrowding the baking sheet to ensure proper caramelization. Taste and adjust seasoning before serving. The soup can be made ahead and actually tastes better the next day. For a vegan version, use coconut oil instead of butter and coconut milk instead of cream.

Nutrition

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

Find it online: https://eliplate.com/creamy-roasted-butternut-squash-apple-soup-easy-fall-recipe/