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Roasted Butternut Squash Soup with Apple and Sage

Roasted butternut squash soup gets its sweet-tart flavor from apple and fresh sage. Roasting the vegetables until tender and browned creates a smooth, creamy soup finished 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: Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 yellow onion medium, cut into 1-inch pieces
  • 1 tart apple large, such as Granny Smith, peeled, cored, and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cup low-sodium chicken or vegetable broth
  • 6 leaves sage fresh, thinly sliced
  • 0.5 cup heavy cream

Equipment

  • 1 rimmed 18x13-inch baking sheet
  • 1 5-quart pot
  • 1 immersion blender
  • 1 countertop blender

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Put the squash, onion, and apple on the baking sheet.
  4. Drizzle the vegetables with the olive oil.
  5. Season with the salt and pepper, toss to coat, and spread in a single layer.
  6. Roast for 35 to 45 minutes, until the squash is very tender and the edges of the vegetables are browned.
  7. Transfer the roasted vegetables to a 5-quart pot.
  8. Add the broth and sage.
  9. Bring to a simmer over medium heat.
  10. Simmer for 10 minutes.
  11. Blend the soup with an immersion blender until smooth, or blend in batches in a countertop blender, filling it no more than halfway and venting the lid according to the manufacturer's directions.
  12. Stir in the cream.
  13. Warm over low heat for 2 to 3 minutes, until steaming; do not let the soup boil.

Notes

For the smoothest soup, blend in batches and fill the countertop blender no more than halfway. Refrigerate leftovers for up to 4 days; freezer-friendly. Choose vegetable broth for a vegetarian version.