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Roasted Butternut Squash Soup with Apple and Sage

Roasted butternut squash soup with apple and sage is blended until smooth for a creamy bowl with sweet roasted squash, tender apple, and fresh sage. Roast the vegetables until fork-tender and browned at the edges, then finish the soup with heavy cream.
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Prep Time 15 minutes
Cook Time 58 minutes
Total Time 1 hour 13 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 apple medium, cored and cut into 1-inch pieces
  • 1 yellow onion medium, cut into 1-inch wedges
  • 4 cloves garlic peeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 sage fresh leaves
  • 4 cups chicken or vegetable broth
  • 0.5 cup heavy cream

Equipment

  • 1 large rimmed baking sheet
  • 1 5-quart pot
  • 1 immersion blender

Method
 

  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the squash, apple, onion, and garlic with the olive oil, salt, and pepper on the baking sheet.
  4. Spread the vegetables into an even layer and roast for 35–45 minutes, until the squash is fork-tender and browned at the edges.
  5. Transfer the roasted vegetables to a 5-quart pot.
  6. Add the sage and broth.
  7. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
  8. Puree the soup with an immersion blender until smooth.
  9. Stir in the heavy cream.
  10. Warm over low heat for 2–3 minutes without boiling.

Notes

For deeper flavor, roast the vegetables until browned at the edges. Refrigerate leftovers for up to 4 days. Freezer-friendly; freeze before adding the cream for the best texture. Use coconut cream for a dairy-free swap.