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Creamy Roasted Butternut Squash Soup Recipe with Apple and Sage Cream

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A comforting and flavorful fall soup featuring caramelized roasted butternut squash and apples, blended into a velvety base and topped with a delicate apple and sage cream.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 medium apples, peeled, cored, and sliced (Granny Smith recommended)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth (low sodium preferred)
  • 1 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free option)
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 small apple, peeled and grated
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the cubed butternut squash and sliced apples with olive oil, salt, pepper, and cinnamon on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and caramelized.
  2. While roasting, heat a tablespoon of olive oil in a stockpot over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the roasted squash and apples to the pot. Pour in the broth and stir to combine. Bring to a simmer and cook for 10 minutes to meld flavors.
  4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches and return soup to pot. Adjust seasoning with salt and pepper.
  5. Prepare the apple and sage cream by combining heavy cream, chopped sage, grated apple, and a pinch of salt in a small bowl. Stir gently and let sit for 5 minutes.
  6. Serve the soup hot, ladling into bowls and swirling a spoonful of the apple and sage cream on top. Garnish with fresh sage leaves and a crack of black pepper if desired.

Notes

Roasting the squash and apples until caramelized is key for deep flavor. Use fresh sage for best results; dried sage can be substituted in smaller amounts. If soup is too thick, add more broth or water. Blend carefully with hot liquids to avoid splatter. Soup can be made ahead by roasting and storing base separately. For vegan version, substitute heavy cream with coconut or cashew cream and use vegetable broth.

Nutrition

Keywords: butternut squash soup, roasted squash soup, fall soup, creamy soup, apple and sage cream, autumn recipe, vegetarian soup, gluten-free soup

Find it online: https://novanosh.com/creamy-roasted-butternut-squash-soup-recipe-with-apple-and-sage-cream-perfect-for-fall/