Print

Creamy Roasted Butternut Squash Soup with Apple and Sage

creamy roasted butternut squash soup - featured image
Print Recipe

A cozy, velvety soup made by roasting butternut squash and apple with fresh sage, then blending into a creamy, flavorful fall favorite without heavy cream.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 1 medium apple (Honeycrisp or Fuji), cored and sliced
  • 8–10 fresh sage leaves
  • 1 medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)
  • 1/4 cup plain Greek yogurt or coconut milk (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces.
  3. Core and slice the apple into 1/4 inch thick wedges, keeping the peel on.
  4. Toss squash and apple with 2 tablespoons olive oil, salt, and pepper on the baking sheet. Scatter fresh sage leaves over the top.
  5. Roast for 35-40 minutes, flipping halfway, until squash is tender and caramelized and apple is soft but holds shape.
  6. While roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté diced onion for 5-7 minutes until translucent and golden. Add minced garlic and cook 1 more minute until fragrant.
  7. Add roasted squash, apple, and sage (discard any burnt leaves) to the pot. Pour in broth and bring to a simmer. Cook for 10 minutes to meld flavors.
  8. Use an immersion blender to puree soup until smooth and creamy. If using a countertop blender, blend in batches and vent lid to release steam.
  9. Stir in nutmeg if using, and adjust salt and pepper to taste. For extra creaminess, swirl in Greek yogurt or coconut milk. Heat gently 2-3 minutes without boiling.
  10. Serve hot, garnished with fresh sage leaves and a drizzle of olive oil. Add freshly cracked black pepper on top.

Notes

If soup is too thick after blending, thin with broth or water to desired consistency. Microwaving butternut squash for 1 minute before peeling softens the skin. Avoid burning garlic during sauté. When blending hot soup, vent lid to prevent pressure buildup. Fresh sage is preferred over dried for best flavor. Optional additions include nutmeg, Greek yogurt or coconut milk for creaminess, and toasted pumpkin seeds for crunch.

Nutrition

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

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