Print

Cozy Butternut Squash Apple Soup with Easy Crispy Sage

butternut squash apple soup - featured image
Print Recipe

This cozy butternut squash apple soup with crispy sage is the perfect comfort food for chilly evenings. Roasted together on one pan, the sweet apples and earthy squash create a deeply flavorful, creamy soup that’s naturally vegan and gluten-free.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), cored and cut into 1-inch chunks
  • 1 large yellow onion, cut into 1-inch pieces
  • 4–5 garlic cloves, whole (skin on)
  • 1 bunch fresh sage (12–15 leaves for crispy topping, plus a few more for the soup)
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, olive oil drizzle, coconut cream swirl

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the squash: Carefully peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes.
  3. Prep the apples and onion: Core the apples and cut into 1-inch chunks (no need to peel). Cut the onion into similar-sized pieces.
  4. Arrange on the sheet pan: Spread the squash, apples, and onion in a single layer on a rimmed sheet pan. Add the whole garlic cloves. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper. Toss to coat evenly.
  5. Roast for 35-40 minutes, stirring halfway through, until the squash is tender and edges are caramelized and golden brown.
  6. Make the crispy sage: While the vegetables roast, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry for about 30 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  7. Blend the soup: Let the roasted vegetables cool for about 5 minutes. Squeeze the garlic cloves out of their skins. Transfer the vegetables to a blender in batches, add 3 cups of vegetable broth, and blend until completely smooth.
  8. Finish the soup: Pour the blended soup into a pot. Add the remaining 1 cup broth and the coconut milk. Stir well and warm over medium-low heat. Taste and adjust seasoning with salt and pepper. Add more broth or water if needed to reach desired consistency.
  9. Serve and garnish: Ladle the soup into bowls and top each serving with crispy sage leaves and any other desired garnishes.

Notes

For the silkiest texture, use a high-speed blender. If using an immersion blender, blend thoroughly. The soup tastes even better the next day as flavors meld. Freezes well for up to 3 months. If soup tastes flat, it likely needs more salt. When blending hot liquid, remove the center cap from the blender lid and cover with a kitchen towel to let steam escape.

Nutrition

Keywords: butternut squash soup, apple soup, vegan soup, gluten-free soup, fall soup, cozy soup, crispy sage

Find it online: https://recipebelle.com/cozy-butternut-squash-apple-soup-with-easy-crispy-sage/