Soups & Drinks

Butternut Squash and Apple Soup with Sage

Name: Butternut Squash and Apple Soup with Sage
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 1 large butternut squash; 2 medium apples; 1 medium onion, chopped; 2 carrots, peeled and chopped; 2 tablespoons olive oil or butter; 4 cups vegetable broth; 1 cup water; 4 fresh 4–5 sage leaves; ½ teaspoon ground cinnamon; ¼ teaspoon nutmeg; Salt and black pepper, to taste; ½ cup heavy cream or coconut milk; Extra sage leaves fried in butter or oil; A drizzle of olive oil or crème fraîche

Servings: 6 Total Time: 1 hr Difficulty: Beginner

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Introduction

Butternut Squash and Apple Soup with Sage is the definition of autumn comfort in a bowl. Creamy, velvety butternut squash pairs beautifully with the natural sweetness of apples, while fresh sage adds a grounding, earthy depth. The flavors are warm, slightly sweet, subtly savory, and perfectly balanced. This soup is not just nourishing—it’s elegant enough to serve at a holiday dinner yet cozy enough for a weeknight meal.

The fragrance of sage simmering with roasted squash and apples is irresistible. Every spoonful feels like a warm hug, making it the perfect dish for chilly fall or winter evenings.

Why I Love This Recipe

I love this recipe because it highlights the harmony between sweet and savory flavors. The apples add a gentle tartness that brightens the natural sweetness of butternut squash, while sage provides that classic, earthy autumn note. The texture is silky smooth, and the soup feels luxurious without being heavy. It’s healthy, wholesome, and can easily be made vegetarian, vegan, or even a little indulgent with cream.

For me, this soup is special because it embodies fall—it’s the dish I turn to when I want something warm, comforting, and deeply flavorful.

Why It’s a Must-Try Dish

Perfect seasonal flavors – a true celebration of fall harvest.
Healthy and nourishing – packed with vitamins, fiber, and antioxidants.
Crowd-pleasing – great for family dinners or festive gatherings.
Easy to prepare – simple ingredients with an elegant result.
Versatile – can be served as an appetizer, side, or main with bread.

Recipe Information

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 6 bowls
Calories per Serving: ~220 kcal
Cuisine: American
Course: Soup, Starter, Main (light meal)

Ingredients

For the Soup:

1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
1 medium onion, chopped
2 carrots, peeled and chopped
2 tablespoons olive oil or butter
4 cups vegetable broth (or chicken broth)
1 cup water (as needed for thinning)
4–5 fresh sage leaves (or 1 teaspoon dried)
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
Salt and black pepper, to taste

Optional Additions:

½ cup heavy cream or coconut milk (for creaminess)
Extra sage leaves fried in butter or oil (for garnish)
A drizzle of olive oil or crème fraîche (for serving)

Simple Cooking Directions

Roast or sauté vegetables.
Add apples, sage, and broth; simmer.
Blend soup until smooth.
Season, adjust consistency, and garnish.

Step-by-Step Preparation

Step 1: Prepare the Vegetables

Peel and cube the butternut squash.
Chop apples, onion, and carrots.

Step 2: Cook the Base

In a large pot, heat olive oil or butter over medium heat.
Add onion and carrots; sauté until softened, about 5 minutes.
Stir in squash and apples.

Step 3: Add Flavor and Simmer

Add sage, cinnamon, nutmeg, salt, and pepper.
Pour in vegetable broth. Bring to a boil, then reduce to simmer.
Cook for about 25–30 minutes, until squash and apples are tender.

Step 4: Blend

Remove from heat. Discard sage leaves if whole.
Using an immersion blender, puree until smooth. (Or blend in batches in a countertop blender.)

Step 5: Finish

Stir in cream or coconut milk if using.
Adjust seasoning and consistency with extra broth or water.

How to Serve

Serve hot in bowls, garnished with a drizzle of cream, olive oil, or fried sage leaves.
Pair with crusty bread, sourdough, or garlic croutons.
Works beautifully as a starter for Thanksgiving or Christmas dinners.

Additional Recipe Tips

Roast for deeper flavor: Roast squash and apples before adding them for a sweeter, caramelized taste.
Adjust sweetness: Use tart apples (like Granny Smith) for balance; sweet apples (like Fuji) for a sweeter soup.
Make it vegan: Use coconut milk instead of cream and olive oil instead of butter.
Make ahead: Soup flavors deepen overnight—great for meal prep.

Variations

Curried Version: Add 1 teaspoon curry powder for a spiced twist.
Spicy Version: Add a pinch of cayenne or chili flakes.
Apple Cider Boost: Replace 1 cup of broth with apple cider.
Nutty Topping: Garnish with toasted pumpkin seeds or walnuts.

Freezing and Storage

Refrigerator: Store in airtight container for 4–5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in fridge before reheating.
Reheating: Warm gently on stovetop, adding a splash of broth or water to loosen texture.

Special Equipment Needed

Large soup pot or Dutch oven
Immersion blender (or regular blender)
Sharp knife & peeler

Conclusion

Butternut Squash and Apple Soup with Sage is a bowl of seasonal comfort that celebrates fall’s best ingredients. Creamy, aromatic, and naturally sweet with a touch of earthiness from sage, this soup is nourishing yet elegant. Whether served as a holiday starter or a cozy weeknight dinner, it’s guaranteed to warm hearts and satisfy appetites.

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