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Easy Cozy Roasted Butternut Squash Soup with Apple and Sage

roasted butternut squash soup with apple and sage - featured image
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This creamy, dairy-free butternut squash soup gets its deep flavor from roasting the squash, apple, and sage together. It’s a quick and easy fall comfort food that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large apple (Honeycrisp or Fuji), cored and cut into 1-inch chunks (peel on)
  • 1 medium yellow onion, cut into large wedges
  • 3 cloves garlic, skin on
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups vegetable broth
  • 10–12 fresh sage leaves, plus more for garnish
  • 1 tablespoon maple syrup or honey (optional)
  • ½ cup canned full-fat coconut milk or heavy cream
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, drizzle of coconut milk, crispy sage leaves, pinch of red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On the prepared baking sheet, toss cubed butternut squash, apple chunks, onion wedges, and whole garlic cloves with olive oil, salt, and pepper. Spread in a single layer.
  3. Roast for 25 minutes, then add fresh sage leaves. Roast another 5-10 minutes until squash is fork-tender and edges are caramelized.
  4. Transfer roasted vegetables and sage to a large soup pot. Squeeze roasted garlic cloves out of their skins and add to pot.
  5. Pour in vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally.
  6. Remove from heat. Use an immersion blender to blend until smooth. (If using a regular blender, work in batches, filling only halfway.)
  7. Stir in coconut milk (or heavy cream) and maple syrup, if using. Season with additional salt and pepper to taste.
  8. Serve hot, garnished with desired toppings.

Notes

For best flavor, don’t skip the roasting step. Add sage leaves in the last 5-10 minutes to prevent burning. Season in layers—before roasting and after blending. Soup can be made ahead and actually tastes better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, apple sage soup, fall soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://coracooks.com/easy-cozy-roasted-butternut-squash-soup-with-apple-and-sage/