Description
A velvety, comforting soup that captures the essence of autumn with roasted butternut squash and apples, perfectly balanced with sage and cinnamon. No peeling required, naturally gluten-free and vegetarian.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds)
- 2 medium apples (such as Honeycrisp, Fuji, or Granny Smith)
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable broth (low-sodium)
- ½ cup full-fat coconut milk or heavy cream
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon maple syrup or brown sugar (optional)
- Toasted pumpkin seeds (for garnish, optional)
- A drizzle of coconut milk or cream (for garnish, optional)
- Fresh sage leaves (for garnish, optional)
- A pinch of red pepper flakes (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits. Place cut-side up on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
- Quarter the apples and remove cores. Quarter the onion (leave skin on). Add apple and onion quarters to the baking sheet around the squash. Add garlic cloves (skins on). Drizzle with remaining 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast for 35-45 minutes, until squash is tender and apples are soft and caramelized.
- Let cool for 5-10 minutes. Scoop out squash flesh, discarding skin. Squeeze roasted garlic out of skins.
- In a large soup pot or Dutch oven, combine roasted squash, apples, onion, garlic, and vegetable broth. Bring to a simmer over medium heat.
- Stir in chopped sage, cinnamon, nutmeg, and a pinch more salt and pepper. Simmer for 5 minutes.
- Blend until smooth using an immersion blender (or in batches in a regular blender, being careful with hot liquid).
- Stir in coconut milk or heavy cream. Taste and adjust seasoning, adding maple syrup or brown sugar if desired.
- Simmer for 2-3 minutes to heat through. Ladle into bowls and garnish as desired.
Notes
Roasting the squash with the skin on saves time and adds flavor. The soup tastes even better the next day. For a vegan version, use coconut milk and maple syrup. Add a pinch of cayenne for heat. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 200
- Sugar: 12
- Sodium: 480
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 7
- Protein: 3.5
Keywords: butternut squash soup, apple soup, fall soup, creamy soup, roasted squash, vegetarian soup, gluten-free soup, easy soup recipe