Introduction

Roasted Apple and Butternut Squash Soup with Sage is a luscious, autumn-inspired soup that balances sweet and savory flavors in a creamy, comforting bowl. The natural sweetness of roasted butternut squash and apples is complemented by the earthy aroma of fresh sage, while a touch of warming spices elevates the dish. This soup is perfect for chilly fall or winter days, elegant enough for entertaining, and comforting enough for a cozy weeknight dinner.

I love this recipe because it combines seasonal ingredients, simple preparation, and sophisticated flavor. The roasting process deepens the sweetness of the squash and apples, creating a rich and creamy texture without the need for heavy cream. The hint of sage adds depth and a savory counterpoint that makes each spoonful irresistible.

Why I Love This Recipe

I love this recipe because it’s both comforting and elegant. The combination of roasted apples and squash brings a natural sweetness, while sage adds a fragrant, earthy flavor that rounds out the dish beautifully. It’s a soup that feels special but is easy to prepare, and it’s healthy and naturally creamy. It’s perfect for warming up on cold days, serving to guests, or making ahead for meal prep.

Why It’s a Must-Try

Seasonal flavors: Perfectly captures the taste of fall.
Naturally creamy: No heavy cream needed; the roasted squash creates a velvety texture.
Aromatic and flavorful: Sage and warm spices make it fragrant and inviting.
Healthy and nutritious: Rich in vitamins, fiber, and antioxidants.
Versatile: Can be served as a starter, lunch, or light dinner.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4–6
Calories: ~200 kcal per serving
Course: Soup / Starter
Cuisine: American / Contemporary

Ingredients

Main Ingredients:

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
3 cups vegetable or chicken broth
1 tsp fresh sage, chopped (or ½ tsp dried sage)
½ tsp ground cinnamon
Salt and pepper, to taste
Optional: pinch of nutmeg for warmth

Garnish:

Fresh sage leaves
Drizzle of cream or coconut milk (optional)
Toasted pumpkin seeds (optional)

Cooking Directions

Preheat oven: Set to 400°F (200°C).
Prepare vegetables and apples: Peel, cube, and slice squash and apples; chop onion; mince garlic.
Toss with oil and seasonings: In a large bowl, toss squash, apples, and onion with olive oil, cinnamon, sage, salt, and pepper.
Roast: Spread evenly on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
Sauté garlic: In a large soup pot, heat a teaspoon of olive oil and sauté garlic for 1–2 minutes until fragrant.
Combine roasted ingredients: Add roasted squash, apples, onion, and broth to the pot. Simmer for 5–10 minutes to blend flavors.
Blend: Use an immersion blender to puree until smooth, or transfer in batches to a blender.
Adjust seasoning: Add salt, pepper, and optional nutmeg to taste.
Finish and serve: Ladle soup into bowls and garnish with fresh sage, cream, or toasted pumpkin seeds.

Step-by-Step Preparation Method

Preheat oven to 400°F (200°C).
Peel and cube butternut squash; peel, core, and slice apples; chop onion; mince garlic.
Toss squash, apples, and onion with olive oil, sage, cinnamon, salt, and pepper.
Spread on baking sheet and roast 25–30 minutes until tender.
Sauté garlic in soup pot for 1–2 minutes.
Add roasted squash, apples, onion, and broth; simmer 5–10 minutes.
Blend soup until smooth with immersion blender.
Adjust seasoning with salt, pepper, and optional nutmeg.
Serve hot with garnishes.

How to Serve

Serve as a starter or light main course.
Pair with crusty bread, a side salad, or roasted nuts.
Garnish with fresh sage, a drizzle of cream or coconut milk, or toasted pumpkin seeds for extra texture.

Recipe Tips

Roast evenly: Cut squash and apples into similar-sized pieces.
Enhance sweetness: Use Honeycrisp apples for a sweeter, more flavorful soup.
Smooth texture: Blend thoroughly with an immersion blender for a velvety finish.
Make ahead: Soup can be made in advance; flavors deepen after resting.
Balance flavors: Add lemon juice or a splash of apple cider vinegar to brighten.

Variations

Spiced version: Add a pinch of cayenne or chili flakes for warmth.
Vegan option: Use vegetable broth and coconut milk; omit cream garnish.
Nutty flavor: Blend in roasted cashews or almonds for richness.
Apple-forward: Increase apples to enhance natural sweetness.
Herbal twist: Add thyme or rosemary along with sage for a different aroma.

Freezing and Storage

Refrigerator: Store in airtight container for up to 4 days.
Freezer: Freeze for up to 3 months; thaw overnight before reheating.
Reheating: Warm gently on the stovetop, adding broth if soup is too thick.

Special Equipment Needed

Baking sheet for roasting
Soup pot or Dutch oven
Immersion blender or regular blender
Knife and cutting board
Wooden spoon or spatula

FAQ

Q1: Can I use canned squash?
A: Yes, substitute about 4 cups of canned pumpkin or butternut squash purée; reduce roasting time.

Q2: Can I omit sage?
A: Sage adds an earthy depth, but thyme or rosemary can be used as alternatives.

Q3: Can I make this soup creamier?
A: Stir in coconut milk, cream, or yogurt just before serving.

Q4: Can I prepare ahead?
A: Yes, soup can be made a day in advance; reheat gently and adjust consistency with broth.

Q5: How to adjust sweetness?
A: Use sweeter apples or add a teaspoon of maple syrup if desired.

Conclusion

Roasted Apple and Butternut Squash Soup with Sage is a comforting, elegant, and flavorful autumn soup. The natural sweetness of roasted squash and apples combined with the earthy aroma of sage creates a dish that is both nourishing and visually appealing. Easy to prepare, versatile, and perfect for entertaining or weeknight meals, this soup is a must-try for anyone who loves cozy, seasonal flavors.