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Easy Fall Butternut Squash Soup Recipe: Best Cozy Dinner

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This velvety butternut squash soup, with roasted apple and fresh sage, is the ultimate cozy fall dinner. It’s quick, easy, and packed with comforting flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 Honeycrisp apple (or any sweet-tart apple like Fuji or Gala), peeled, cored, and cut into 1-inch chunks
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, peeled and left whole
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 4 cups vegetable broth, low-sodium
  • 1/2 cup coconut milk (full-fat, from a can) or heavy cream
  • 8–10 fresh sage leaves, plus more for garnish
  • 1 tablespoon butter (or vegan butter)
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon cayenne pepper (optional)
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • A drizzle of coconut milk or cream for garnish (optional)
  • Fresh sage leaves, fried in butter until crispy for garnish (optional)
  • A pinch of flaky sea salt for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the butternut squash: Cut off both ends, stand upright, slice in half, scoop out seeds, peel, and cut into 1-inch cubes.
  3. Prep the apple and onion: Peel and core the apple, cut into 1-inch chunks. Roughly chop the onion into similar-sized pieces. Leave garlic cloves whole.
  4. On the prepared baking sheet, combine squash cubes, apple chunks, chopped onion, and whole garlic cloves. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat. Spread in a single layer.
  5. Roast for 35-40 minutes until squash is fork-tender and edges are caramelized. Stir halfway through.
  6. While vegetables roast, in a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add fresh sage leaves and cook 1-2 minutes until fragrant and slightly crispy. Remove half the leaves for garnish; leave the rest in the pot.
  7. Transfer roasted vegetables to the pot with sage butter. Pour in 4 cups vegetable broth. Bring to a gentle simmer over medium heat, then reduce to low and cook 5 minutes.
  8. Stir in 1/4 teaspoon nutmeg and 1/4 teaspoon cayenne pepper (if using). Taste and adjust salt and pepper.
  9. Remove pot from heat. Using an immersion blender, blend until smooth. (If using a regular blender, let soup cool 5 minutes, then blend in batches, filling no more than halfway. Hold lid down with a towel.)
  10. Stir in 1/2 cup coconut milk or heavy cream until fully incorporated. Taste and adjust seasonings.
  11. Serve immediately in bowls. Garnish with a drizzle of coconut milk or cream, toasted pumpkin seeds, crispy sage leaves, and a pinch of flaky sea salt.

Notes

Don’t skip roasting—it deepens flavor. Cut squash into uniform 1-inch cubes for even cooking. Blend hot soup carefully; let cool slightly and hold lid down with a towel. Soup thickens as it sits; add broth when reheating. For best texture, peel the apple. Fresh sage is non-negotiable.

Nutrition

Keywords: butternut squash soup, fall soup, cozy dinner, roasted butternut squash, sage, apple, vegetarian, gluten-free, dairy-free option

Find it online: https://piperplate.com/easy-fall-butternut-squash-soup-recipe-best-cozy-dinner/