If you’re looking for a comforting dish that perfectly marries sweetness with warmth, this Roasted Butternut Squash and Apple Soup Recipe is exactly what you need on your table. It’s a luscious blend of velvety roasted squash and tart apples, brought together with fragrant sage and a touch of cream. This soup captures the essence of cozy autumn days and is just as easy to make as it is delightful to enjoy. Once you try this soup, it will become your go-to recipe for chilly evenings or anytime you want a hug in a bowl.
Ingredients You’ll Need
Don’t be intimidated by the length of this ingredient list—each item is simple, familiar, and essential for building layers of flavor and texture in this soup. With just a handful of ingredients, you’ll create a dish that looks and tastes gourmet but feels genuinely homey.
- Butternut squash: Roasting it caramelizes the natural sugars, adding depth to the soup’s flavor.
- Butter: Adds richness and helps soften the apples and onions for a silky base.
- Granny Smith apples: Their tartness balances the sweetness of the squash beautifully.
- Onion: Provides savory background notes that deepen the flavor profile.
- Sage leaves (fresh or dried): Imparts an earthy, herbal warmth that makes this soup aromatic and comforting.
- Vegetable or chicken broth: Creates the liquid foundation, enhancing the savory notes.
- Water: Helps adjust the soup’s consistency without diluting its flavor.
- Salt and black pepper: Essential seasonings that bring everything together.
- Cream: Swirled in at the end for a luscious, velvety finish.
- Roasted pepitas: Provides a crunchy, nutty garnish to contrast the smooth soup.
How to Make Roasted Butternut Squash and Apple Soup Recipe
Step 1: Roast the Butternut Squash
First things first, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with foil for easy cleanup. Cut the butternut squash in half lengthwise and place it cut-side-up on your baking sheet. Brush the flesh generously with melted butter and season with salt and pepper. Roast it until the squash is meltingly tender with a golden caramelized surface, about 50 to 60 minutes. This roasting step is the ultimate flavor boost — it transforms the squash and adds a lovely toasted sweetness to your soup.
Step 2: Prepare the Aromatics
While the squash is roasting, chop the Granny Smith apples and onion. In a large pot over medium heat, melt butter and add the chopped apples, onions, and sage. Cook this mixture slowly until everything softens and the aromas flood your kitchen — about 7 to 10 minutes. This soft base is important as it forms a fragrant and flavorful layer under the roasted squash.
Step 3: Combine and Simmer
Once your squash is roasted and cool enough to handle, scoop out the tender flesh and stir it into the pot with your softened apples and onions. Pour in the broth and water, season with salt and pepper, then bring to a boil. Reduce the heat and let it simmer gently for 15 to 20 minutes. This simmer allows all the flavors to mingle beautifully, while the liquid helps the ingredients soften further in preparation for blending.
Step 4: Blend to Perfection
After simmering, turn off the heat and stir in the cream, which will add a smooth and rich texture to your soup. Now it’s time to blend! Use an immersion blender right in your pot for the easiest method. If you don’t have one, carefully blend the soup in batches, covering the top with a towel to avoid any splatters. Your goal is a silky, velvety texture with no lumps, bringing all those layers of roasted, sweet, savory, and herbal flavors into a harmonious bowl.
How to Serve Roasted Butternut Squash and Apple Soup Recipe
Garnishes
To take your soup from comforting to stunning, sprinkle some roasted pepitas on top for a lovely nutty crunch. A gentle swirl of cream adds a pretty marbled effect and enhances the soup’s creaminess. Fresh sage leaves can also be added for a fresh herbal note and an inviting aroma that greets your guests.
Side Dishes
This soup is wonderful on its own but pairs beautifully with crusty bread or a warm baguette to soak up every last drop. For a heartier meal, serving alongside a crisp green salad or roasted vegetables can balance the creaminess and add some fresh texture contrast.
Creative Ways to Present
If you want to impress, serve the soup in small, rustic mugs or glass jars for a charming, casual vibe. For a dinner party, consider topping each bowl with a drizzle of spiced honey or a sprinkle of toasted chili flakes to excite your guests’ palates with a hint of sweetness or heat.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in the refrigerator for up to four days when stored in an airtight container. The flavors actually deepen, so you might find it tastes even better the next day!
Freezing
This soup freezes well, making it a perfect recipe to prepare in advance. Cool it completely before transferring to freezer-safe containers or bags. It can be kept frozen for up to three months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat your soup gently over medium-low heat on the stove, stirring occasionally to prevent sticking. If it’s too thick after refrigeration or thawing, simply add a splash of broth or water to adjust to your desired consistency. Avoid boiling, as that can change the creamy texture.
FAQs
Can I use a different type of apple?
Absolutely! Granny Smiths are great for their tartness, which balances the sweetness, but you can use Fuji, Honeycrisp, or Gala apples depending on your preference. Just remember sweeter apples will make the soup sweeter.
What if I don’t have fresh sage?
Dried sage works just fine in this recipe, too—use about one to two tablespoons depending on your taste. It still infuses that lovely earthy flavor essential to the soup’s character.
Is this soup vegan-friendly?
You can easily make this soup vegan by swapping butter for a plant-based alternative and using vegetable broth. Replace the cream with coconut milk or a cashew cream for richness without dairy.
Can I make this soup without roasting the squash?
Technically yes, but roasting is what brings out the best flavor, adding that delicious caramelized depth. Skip roasting, and your soup might end up less vibrant and sweet.
How thick should the soup be?
This soup should be smooth and creamy but not too thick to scoop easily. Feel free to add a little broth or water while blending to reach your preferred consistency.
Final Thoughts
Once you try this Roasted Butternut Squash and Apple Soup Recipe, it’s going to be a new staple in your comfort food lineup. The combination of roasted squash, tart apples, and fragrant sage creates a bowl full of rich flavor and cozy vibes that feels like a warm hug on a cold day. Trust me, making this soup is not only easy but incredibly rewarding—and every spoonful will make you smile. So grab your ingredients and dive in; your future self will thank you!
Print
Roasted Butternut Squash and Apple Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash Apple Soup is a comforting, creamy fall favorite that combines the natural sweetness of roasted butternut squash and tart Granny Smith apples with aromatic sage and a touch of cream. Perfectly roasted and then simmered with onions and broth, this soup boasts a rich, velvety texture and a lovely balance of savory and sweet flavors, garnished with crunchy roasted pepitas for added texture.
Ingredients
Squash
- 1 large butternut squash (or 2 small, totaling about 4 lbs)
- 1 tablespoon melted butter
- Salt and pepper, to season
Sauté
- 1 large onion, chopped
- 2 Granny Smith apples, peeled, cored, and chopped
- 1 tablespoon butter
- 8 fresh sage leaves, minced (or 1–2 tablespoons dried sage)
- Salt and pepper, to taste
Soup Base
- 3 cups vegetable or chicken broth
- 2 cups water
- 1 & 1/2 teaspoons salt (or more to taste)
- 1/4 teaspoon black pepper (or to taste)
Finishing Touches and Garnish
- 1/3 cup cream
- 1/2 cup roasted pepitas (pumpkin seeds, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the butternut squash.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil for easy cleanup and to support the squash halves during roasting.
- Cut Squash: Carefully halve the butternut squash lengthwise, from top to bottom.
- Season Squash: Place the cut-side-up squash halves on the baking sheet and brush all the flesh with 1 tablespoon of melted butter. Generously season with salt and pepper.
- Roast Squash: Roast in the oven for 50-60 minutes until the flesh is tender and a knife slides through easily. Remove from oven and set aside.
- Prepare Apples and Onion: While the squash roasts, peel, core, and chop the apples and chop the onion.
- Sauté Aromatics: In a large pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add chopped apples, onions, and sage. Season with salt and pepper. Cook and stir for 7-10 minutes until softened.
- Add Squash Flesh: Scoop out the roasted squash flesh, discarding the skins, and add it to the pot with the sautéed apples and onions.
- Add Liquids and Season: Pour in the broth, water, salt (1 & 1/2 teaspoons), and pepper (1/4 teaspoon). Stir to combine.
- Bring to Boil and Simmer: Heat the mixture over medium-high heat until boiling. Then reduce heat to medium-low and simmer for 15-20 minutes, breaking up any large squash pieces with a spoon.
- Finish with Cream: Turn off the heat and stir in 1/3 cup cream to add richness to the soup.
- Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend the soup in batches in a regular blender, venting for steam release. Return to pot and reheat if necessary.
- Garnish and Serve: Ladle the soup into bowls and garnish with roasted pepitas and a drizzle of cream if desired. Serve warm.
Notes
- Use peeled and cored tart apples like Granny Smith to balance the sweetness of the squash.
- If you don’t have fresh sage, dried sage works well—adjust quantity accordingly as dried is more concentrated.
- For a dairy-free version, substitute butter and cream with olive oil and coconut cream or another plant-based cream.
- Carefully vent the blender when pureeing hot soup to avoid splattering.
- The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Roasted pepitas add a pleasant crunch and nutty flavor; you can toast them lightly if desired.
