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Cozy Butternut Squash Apple Soup with Crispy Sage

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A warm, comforting soup made with roasted butternut squash and apple, blended until silky, and topped with crispy sage leaves. Perfect for fall, this easy 30-minute recipe is a crowd-pleaser that’s both vegan-friendly and gluten-free.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups)
  • Apple, peeled and chopped (1 medium, preferably Honeycrisp or Fuji)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (3 cloves)
  • Vegetable or chicken broth (4 cups, low-sodium recommended)
  • Coconut milk or heavy cream (½ cup)
  • Fresh sage leaves (about 15-20 leaves)
  • Olive oil or butter (3 tablespoons, divided)
  • Salt and black pepper (to taste)
  • Optional garnishes: toasted pumpkin seeds, maple syrup drizzle, cream swirl

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Peel and chop apple into similar-sized pieces.
  2. Toss squash and apple with 2 tablespoons olive oil (or melted butter), a pinch of salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and edges caramelize.
  3. While squash roasts, heat 1 tablespoon olive oil or butter in a large pot over medium heat. Add diced onion and cook 5-6 minutes until soft. Add minced garlic and cook 1 minute until fragrant.
  4. Add broth to the pot and bring to a gentle simmer. Add roasted squash and apple. Simmer for 5 minutes to meld flavors.
  5. Remove pot from heat. Use an immersion blender to blend soup until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend on low.
  6. Stir in coconut milk or heavy cream. Adjust consistency with extra broth if needed. Season with salt and pepper to taste.
  7. Make crispy sage: In a small skillet, heat 1 tablespoon butter or olive oil over medium heat. Add sage leaves in a single layer. Cook 30-45 seconds per side until dark green and crisp. Transfer to paper towel-lined plate and sprinkle with salt.
  8. Ladle soup into bowls. Top with crispy sage leaves and optional garnishes. Serve immediately.

Notes

For a vegan version, use olive oil instead of butter and coconut milk instead of heavy cream. If you can’t find fresh sage, try rosemary or thyme for the crispy topping. For a lower-carb option, replace the apple with an extra cup of roasted cauliflower. The soup freezes well for up to 3 months; make fresh crispy sage when serving.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, easy soup, 30-minute recipe, vegan soup, gluten-free soup, crispy sage

Find it online: https://piperplate.com/cozy-butternut-squash-apple-soup-with-crispy-sage-easy-30-minute-fall-recipe/