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Light & Cozy Butternut Squash Soup with Apple

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This butternut squash soup with apple and sage is a cozy, light, and satisfying fall recipe that started as a happy kitchen accident. Roasted squash and apples create a naturally sweet and creamy soup without heavy cream, finished with a crispy sage butter garnish.

Ingredients

Scale
  • 1 medium butternut squash (about 2½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium Honeycrisp or Fuji apples, peeled, cored, and cut into 1-inch chunks
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • 3 cups vegetable broth, low-sodium preferred
  • 1 tablespoon unsalted butter (or olive oil for dairy-free)
  • 8–10 fresh sage leaves, plus a few small leaves for garnish
  • Optional: ¼ cup full-fat coconut milk or Greek yogurt for a creamier finish
  • Toasted pumpkin seeds or pepitas for garnish (optional)
  • A drizzle of good olive oil or brown butter for garnish (optional)
  • A pinch of flaky sea salt for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a rack in the middle position. Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the squash and apples: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half where the narrow neck meets the wider bulb. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes. Peel and core the apples, then cut them into similar-sized chunks. Roughly chop the onion. Smash the garlic cloves with the flat side of your knife.
  3. Toss and roast: On your prepared baking sheet, combine the squash cubes, apple chunks, chopped onion, and smashed garlic. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Use your hands to toss everything until evenly coated. Spread it in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until the squash is tender and the edges of the apples and onions are starting to brown and caramelize.
  4. Simmer the broth: While the vegetables roast, pour the 3 cups of vegetable broth into a large pot. Bring it to a gentle simmer over medium heat. Turn off the heat and keep it warm until the vegetables are ready.
  5. Combine and blend: Carefully transfer the roasted vegetables and apples to the pot with the warm broth. Scrape in all the caramelized bits from the baking sheet. Use an immersion blender to puree the soup until completely smooth. Start on low speed to avoid splashing, then increase to high. Blend for about 1 to 2 minutes, until the soup is silky and uniform. If using a regular blender, work in batches, filling the blender no more than halfway. Hold the lid firmly with a kitchen towel and start o…
  6. Season and adjust: Taste the soup. Add more salt if needed (usually another ¼ teaspoon). If the soup is thicker than you’d like, stir in additional broth or water a few tablespoons at a time until it reaches your preferred consistency. If you want a creamier texture, stir in the optional coconut milk or Greek yogurt now. Simmer over low heat for 5 minutes to let the flavors meld.
  7. Make the sage butter garnish: In a small skillet, melt 1 tablespoon of butter over medium heat. Once it’s foaming, add the fresh sage leaves. Cook for 30 to 60 seconds, until the sage is crisp and the butter smells nutty and fragrant. Be careful not to let the butter burn—it should be golden brown, not dark. Remove from heat immediately. Set the crisp sage leaves aside on a paper towel.
  8. Serve: Ladle the soup into bowls. Drizzle a little of the browned butter over each serving. Top with a crisp sage leaf, a sprinkle of toasted pumpkin seeds, and a pinch of flaky sea salt. Serve hot, with crusty bread or a simple side salad on the side.

Notes

Don’t skip the roasting step—it caramelizes the natural sugars and deepens the flavor. Cut squash into uniform 1-inch cubes for even roasting. Start with 3 cups of broth but keep extra warm on the side to adjust consistency. Taste and adjust seasoning at the end; a squeeze of lemon juice can brighten the soup if needed. The soup keeps in the fridge for up to 5 days and freezes well for up to 3 months. For a vegan version, use olive oil instead of butter.

Nutrition

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

Find it online: https://vexifood.com/light-and-cozy-butternut-squash-soup-with-apple/