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Creamy Roasted Butternut Squash Soup Recipe with Apple and Sage Butter

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A cozy and delicious creamy roasted butternut squash soup with sweet roasted apples and a fragrant sage butter swirl, perfect for chilly days and easy weeknight dinners.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 1 large apple (Honeycrisp or Fuji), peeled, cored, and sliced
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, peeled
  • 4 cups vegetable broth (low-sodium preferred)
  • 4 tablespoons unsalted butter, divided
  • About 10 fresh sage leaves (chopped for soup, whole for butter)
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • ½ cup heavy cream or coconut cream (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Peel and slice the apple into similar sizes.
  3. Spread the squash, apple slices, chopped onion, and whole garlic cloves evenly on the baking sheet. Dot with 2 tablespoons of unsalted butter cut into small pieces.
  4. Roast for 30-35 minutes, tossing halfway through, until golden edges form and squash is tender when pierced with a fork.
  5. While roasting, melt the remaining 2 tablespoons of butter in a small skillet over low heat. Add whole sage leaves and cook gently for 3-4 minutes until fragrant and butter turns light golden. Remove from heat and set aside.
  6. Transfer the roasted veggies and apple to a large soup pot, squeezing the roasted garlic out of their skins into the pot.
  7. Add vegetable broth and bring to a gentle simmer over medium heat. Cook for 10 minutes to meld flavors.
  8. Remove from heat and blend the soup using an immersion blender until smooth and creamy. For silkier texture, strain through a fine mesh sieve.
  9. Stir in apple cider vinegar and cream if using. Season with salt and freshly ground black pepper to taste.
  10. Ladle soup into bowls and drizzle with warm sage butter before serving.

Notes

If soup is too thick after blending, add broth or water to loosen. Taste and adjust seasonings at the end. Use fresh sage for best flavor. For vegan version, substitute butter with olive or coconut oil and use coconut cream instead of heavy cream. Soup tastes better the next day. Store leftovers in airtight container in fridge up to 3 days or freeze up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, apple soup, sage butter, fall recipes, easy soup, vegetarian soup, gluten-free soup

Find it online: https://coracooks.com/creamy-roasted-butternut-squash-soup-recipe-with-apple-and-sage-butter-easy-and-delicious/