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
Scale
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.
