If you are searching for a cozy, comforting dish that brings a burst of autumnal flavors to your table, this Roasted Butternut Squash Apple Soup Recipe is an absolute must-try. It beautifully combines the natural sweetness of roasted butternut squash with the crisp tartness of Granny Smith apples, enriched with fragrant sage and a luscious swirl of cream. This soup is silky smooth, warmly spiced, and incredibly satisfying, making it the perfect starter or light meal to share with friends and family during chilly days.
Ingredients You’ll Need
The beauty of this Roasted Butternut Squash Apple Soup Recipe lies in its simplicity—each ingredient plays a crucial role in creating depth of flavor and velvety texture without overwhelming your palate.
- 1 large butternut squash (or 2 small, about 4 lbs total): The star ingredient providing natural sweetness and a creamy base when roasted.
- 1 tablespoon butter (melted): Adds richness to the roasted squash for a buttery finish.
- 2 Granny Smith apples (peeled, cored, and chopped): Their tartness brightens the soup and balances the sweet squash.
- 1 large onion (chopped): Builds a savory foundation with its mild sweetness once cooked.
- 1 tablespoon butter: Used for sautéing apples and onions, enhancing aroma and flavor.
- 8 fresh sage leaves (or 1-2 tablespoons dried sage): Infuses a subtle earthy and herbal warmth that complements the squash and apple.
- 3 cups vegetable or chicken broth: Provides depth and the necessary liquid to create the perfect soup consistency.
- 2 cups water: Helps thin the soup slightly without diluting flavor.
- 1 & 1/2 teaspoons salt (plus more to taste): Enhances all the natural flavors harmoniously.
- 1/4 teaspoon black pepper (or to taste): Adds a gentle kick that lifts the taste.
- 1/3 cup cream: Gives the soup a luscious, velvety texture and rich mouthfeel.
- 1/2 cup roasted pepitas (pumpkin seeds) for garnish: Adds a satisfying crunch and a nutty contrast to the smooth soup.
How to Make Roasted Butternut Squash Apple Soup Recipe
Step 1: Prepare the Oven and Squash
Preheat your oven to 425 degrees Fahrenheit to get it perfectly hot for roasting. Cut your butternut squash in half lengthwise and place the halves cut-side up on a foil-lined baking sheet. Brush the flesh generously with melted butter, then season liberally with salt and pepper to encourage caramelization and enhance sweetness while roasting.
Step 2: Roast the Squash
Roast the squash in your preheated oven for about 50 to 60 minutes. You’ll know it’s done when the flesh is tender and a knife slides through effortlessly. Roasting brings out the natural sugars and deepens the flavor, giving your soup a rich, comforting base.
Step 3: Sauté Apples and Onion with Sage
While the squash roasts, chop your apples and onion. Melt a tablespoon of butter in a large pot or Dutch oven over medium heat. Add the apples, onions, and minced sage, seasoning with salt and pepper. Cook for 7 to 10 minutes until they soften and the aromas meld into a welcoming fragrance—a crucial step for building flavor.
Step 4: Combine Squash and Aromatics
Once your squash is out of the oven and cooled just enough to handle, scoop the tender flesh into the pot with the apples and onions. Discard the skins. This combination will start to meld the sweetness of the squash with the bright tartness and herbal notes of the sautéed aromatics.
Step 5: Add Broth, Water, and Season
Pour in the vegetable or chicken broth along with the water. Add 1 and 1/2 teaspoons of salt and 1/4 teaspoon of black pepper, adjusting seasoning based on your taste preference. Bring the mixture to a boil, then lower the heat and let it gently simmer for 15 to 20 minutes so the flavors fully marry.
Step 6: Finish with Cream and Blend
Turn off the heat and stir in the cream to add dreamed-of richness. Use an immersion blender to puree the soup until silky smooth, or carefully transfer it in batches to a blender. Be sure to vent the blender top with a kitchen towel to avoid any hot soup explosions. If the soup cools too much, warm it gently after blending.
How to Serve Roasted Butternut Squash Apple Soup Recipe
Garnishes
To elevate this soup visually and texturally, sprinkle roasted pepitas on top for a lovely crunch. A drizzle of cream adds a beautiful swirl and extra creaminess, making every spoonful feel indulgent and elegant.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic toast for dipping. For a heartier meal, serve alongside a fresh green salad with a simple vinaigrette to balance the rich flavors of the soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or squash bowls at autumn gatherings or holiday dinners. You can also garnish with crispy sage leaves or a sprinkle of smoked paprika to add color and enhance the herbal notes.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover soup in an airtight container for up to 4 days. The flavors actually deepen after resting overnight, making it an excellent make-ahead option for busy weeknights.
Freezing
This soup freezes beautifully, perfect for easy meals on the go. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep well for up to 3 months. Avoid freezing with cream added; instead, stir in cream after thawing and reheating.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring frequently to prevent scorching. If the soup thickens too much upon cooling, add a splash of broth or water to bring back that perfect silky consistency.
FAQs
Can I use a different type of apple?
Yes! While Granny Smith apples add the ideal tartness to balance the sweet squash, you can substitute with Fuji or Honeycrisp for a sweeter variation. Just adjust seasoning accordingly.
What if I don’t have fresh sage?
Dried sage works well too; just use about 1 to 2 tablespoons since it’s more concentrated. The earthy herbal flavor is key to rounding out the soup’s profile.
Is it possible to make this soup vegan?
Absolutely! Simply swap the butter for olive oil or vegan margarine, and use vegetable broth and a non-dairy cream substitute such as coconut cream or cashew cream for a delicious vegan version.
Can I prepare the soup without roasting the squash?
Roasting caramelizes the squash and intensifies its sweetness, which is central to this recipe’s flavor. You could boil the squash for a quicker option, but the soup won’t have the same depth or richness.
What is the best way to blend the soup?
An immersion blender is ideal for a seamless, easy process without extra mess. If you don’t have one, carefully blend in batches using a traditional blender, ensuring the hot soup is vented to prevent accidents.
Final Thoughts
Nothing beats the warmth and richness of this Roasted Butternut Squash Apple Soup Recipe when the air turns crisp and the leaves start to fall. It’s a perfect blend of sweet, savory, and herbal notes that feels like a comforting hug in a bowl. I encourage you to try making this soup—it’s simpler than you think and sure to become a cherished favorite in your recipe collection!
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Roasted Butternut Squash Apple Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash Apple Soup combines the natural sweetness of roasted butternut squash and tart Granny Smith apples with savory sage and a hint of cream for a comforting, flavorful fall soup. Perfectly roasted and blended into a smooth, creamy texture, this soup is garnished with crunchy roasted pepitas for added texture and nutrition.
Ingredients
For Roasting Butternut Squash
- 1 large butternut squash (or 2 small, total 4 lbs)
- 1 tablespoon butter (melted)
- Salt (to season)
- Black pepper (to season)
Soup Base
- 2 Granny Smith apples (peeled, cored, and chopped)
- 1 large onion (chopped)
- 1 tablespoon butter
- 8 sage leaves (fresh, minced, or 1–2 tablespoons dried sage)
- 3 cups vegetable or chicken broth
- 2 cups water
- 1 & 1/2 teaspoons salt (plus extra to taste)
- 1/4 teaspoon black pepper (plus extra to taste)
Finishing Touches
- 1/3 cup cream
- 1/2 cup roasted pepitas (pumpkin seeds, to garnish)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the butternut squash.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil to prevent sticking and simplify cleanup.
- Cut Squash: Carefully cut the butternut squash in half lengthwise, cutting from the top down to reveal the flesh.
- Roast Squash: Place the squash halves cut-side up on the foil-lined baking sheet. Brush the flesh with 1 tablespoon of melted butter, seasoning generously with salt and pepper. Roast in the preheated oven for 50-60 minutes, until the flesh is soft and easily pierced with a knife. Remove from oven and set aside.
- Prepare Aromatics: While the squash roasts, chop the apples and onion to be used in the soup base.
- Sauté Apples and Onions: In a large pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the chopped apples, onions, and sage. Season with salt and pepper to taste and cook for 7-10 minutes, stirring occasionally until softened. If the squash is not ready, remove pot from heat and set aside.
- Add Squash Flesh: Using a spoon, scoop the roasted squash flesh from the skins and add it to the pot with the sautéed apples and onions. Discard the skins.
- Add Liquids and Seasonings: Pour in the broth and water, then add 1 & 1/2 teaspoons salt and 1/4 teaspoon black pepper. Stir well.
- Simmer Soup: Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15-20 minutes. Stir occasionally, breaking up any large squash pieces to help the flavors meld.
- Add Cream: Remove the pot from heat and stir in the cream to enrich the soup.
- Blend Soup: Blend the soup until smooth using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a regular blender, covering the spout with a kitchen towel to allow steam to escape, and blend until creamy. Return to the pot once blended.
- Reheat if Needed: Warm the soup gently if it has cooled during blending.
- Garnish and Serve: Ladle the soup into bowls and garnish with roasted pepitas and an optional drizzle of additional cream. Serve warm.
Notes
- Use fresh or dried sage according to your preference; both work well.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful when blending hot soup; covering the blender spout with a towel allows steam to escape safely.
- You can substitute the cream with coconut cream or a plant-based alternative for a dairy-free version.
- Roasting the squash caramelizes the natural sugars, adding depth of flavor to the soup.
- Adjust salt and pepper to your taste, as broth brands vary in saltiness.
