Velvety roasted butternut squash blended with sweet-tart apple creates a silky, comforting base.
Warm notes of cinnamon and sage lend a cozy, autumnal spice without overpowering the vegetables.
A splash of cream and olive oil add richness and a smooth mouthfeel while keeping the soup approachable.
Serve hot as a starter for weeknight dinners, a light lunch, or alongside holiday mains for a seasonal touch.
Ingredients
- 2 lb butternut squash, peeled, seeded, and cut into 1-inch cubes (about 1 medium squash)
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, smashed
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups low-sodium vegetable or chicken stock
- 1/2 cup heavy cream or canned coconut milk (for dairy-free)
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
- 1 tablespoon maple syrup or honey (optional, to taste)
- Toasted pepitas or chopped parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed squash and chopped apples with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spread in a single layer on a rimmed baking sheet.
- Roast squash and apples for 25–30 minutes, turning once, until they are golden at the edges and fork-tender. Remove from oven and set aside.
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 6–8 minutes.
- Add the smashed garlic, cinnamon, and nutmeg to the onion and cook for 30–45 seconds until fragrant, stirring constantly to prevent burning.
- Transfer the roasted squash and apples to the pot, pour in the stock, and bring to a gentle simmer. Cook for 8–10 minutes to let the flavors meld.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend in batches in a countertop blender and return to the pot. Be careful with hot liquids.
- Stir in the cream (or coconut milk), chopped sage, and maple syrup if using. Warm through over low heat but do not boil. Adjust seasoning with additional salt and pepper to taste.
- Ladle into bowls and garnish with toasted pepitas or chopped parsley. Serve immediately with crusty bread or a light salad.
Tips or Variations
- For a smokier flavor, roast a halved shallot with the squash; for extra richness, finish with a pat of butter instead of cream.
