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
Scale
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.
