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–+ servings

Creamy Roasted Butternut Squash and Apple Soup

Sweet caramelized roasted butternut squash and crisp Honeycrisp apples simmered in rich broth and blended into a silky-smooth autumn soup. Finished with cream, crispy sage, and toasted pepitas.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American Comfort, Fall Seasonal
Ingredients Method

Ingredients
  

Roasting & Soup Base
  • 3 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 medium Honeycrisp or Granny Smith apples, peeled and chopped
  • 2 large shallots, sliced
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil, divided
  • 2 tbsp unsalted butter
  • 4 cups low-sodium chicken bone broth or vegetable broth
  • 6 whole fresh sage leaves
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
Finishing & Garnish
  • 1/3 cup heavy whipping cream or canned full-fat coconut milk
  • 1 tbsp pure maple syrup
  • 3 tbsp toasted green pumpkin seeds (pepitas)
  • 6 leaves fresh sage, flash-fried until crispy in 1 tbsp olive oil

Method
 

Roast Squash & Sauté Aromatics
  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1.5 tbsp olive oil, salt, and pepper on a baking sheet; roast for 25-30 minutes until tender and caramelized.
  2. Melt butter and remaining olive oil in a Dutch oven over medium heat. Sauté sliced shallots and minced garlic for 3 minutes. Add chopped apples and sage leaves; cook for 5 minutes until apples soften.
Simmer, Puree & Serve
  1. Add roasted squash, broth, nutmeg, and salt to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  2. Puree with an immersion blender until completely silky and smooth. Stir in heavy cream and maple syrup. Ladle into bowls and garnish with cream swirls, toasted pepitas, and crispy fried sage leaves.

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