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Creamy Butternut Squash and Apple Soup with Crispy Sage Butter

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A comforting and creamy soup combining roasted butternut squash and tart apples, topped with a savory crispy sage butter for a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 lbs / 900–1100 g), peeled, seeded, and cubed
  • 2 medium tart apples (about 300 g), peeled, cored, and chopped (preferably Granny Smith)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz / 960 ml) vegetable broth
  • 1/2 cup (4 fl oz / 120 ml) heavy cream or coconut cream
  • 4 tablespoons (about 55 g) unsalted butter, divided
  • About 12 fresh sage leaves
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: 1 teaspoon fresh thyme, chopped
  • Optional: 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Peel and cube the butternut squash into roughly 1-inch chunks. Peel, core, and chop the apples into similar size pieces. Toss both with olive oil, a pinch of salt, and ground cinnamon. Spread evenly on the baking sheet.
  3. Roast for 30-35 minutes, stirring halfway through, until squash is tender and lightly browned and apples are soft with caramelized edges.
  4. While roasting, dice the onion and mince the garlic. Heat 2 tablespoons of butter in a large pot over medium heat. Add onion and cook 5-7 minutes until translucent and soft. Stir in garlic and cook 1-2 minutes until fragrant.
  5. Add roasted squash and apples to the pot. Pour in vegetable broth and add chopped thyme if using. Bring to a simmer, cover partially, and cook for 10 minutes.
  6. Turn off heat and puree soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully.
  7. Stir in heavy cream (or coconut cream) and remaining 2 tablespoons butter. Season with salt and pepper to taste. Add maple syrup if desired. Warm on low heat without boiling.
  8. For crispy sage butter, melt 2 tablespoons butter in a small skillet over medium heat. Add sage leaves in a single layer and fry gently for 2-3 minutes until crisp but not burnt. Remove with a slotted spoon.
  9. Serve soup hot, topped generously with crispy sage butter and leaves.

Notes

Do not skip roasting the apples with the squash to achieve caramelized flavor. Watch sage leaves carefully when frying to avoid burning. Use fresh sage leaves for best crispy texture. For vegan version, substitute butter with olive oil or vegan butter and use coconut cream instead of dairy cream. Let soup cool slightly before blending if using a countertop blender to avoid splatters.

Nutrition

Keywords: butternut squash soup, apple soup, creamy soup, autumn recipe, crispy sage butter, vegetarian soup, gluten-free soup, dairy-free option

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