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Cozy Butternut Squash Apple Soup: Best Easy Fall Recipe

cozy butternut squash apple soup with sage - featured image
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A velvety, comforting soup that combines sweet roasted squash, tart apples, and woodsy sage for a perfect fall meal. This easy recipe comes together in about 45 minutes and tastes even better the next day.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp or Fuji), cored and roughly chopped (skin on)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk or heavy cream
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 tablespoons unsalted butter (for sage butter finish)
  • 10–12 fresh sage leaves
  • Optional garnish: toasted pepitas (pumpkin seeds), a drizzle of maple syrup, or extra crispy sage leaves

Instructions

  1. Prep the squash: Cut off both ends of the butternut squash, slice in half where the narrow neck meets the round bottom. Peel with a vegetable peeler, scoop out seeds, and cut into 1-inch cubes.
  2. Sauté the aromatics: Place a large pot over medium heat and add 3 tablespoons of butter. Once melted and bubbling, add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Cook the squash and apples: Add cubed squash and chopped apples to the pot. Stir to coat with butter and cook for about 5 minutes, stirring occasionally, until squash is slightly golden on edges and apples begin to soften.
  4. Add broth and simmer: Pour in vegetable broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until squash is fork-tender.
  5. Blend until smooth: Remove pot from heat. Use an immersion blender to blend until completely smooth. If using a regular blender, let soup cool for 5-10 minutes, then blend in batches, filling no more than halfway.
  6. Make the sage butter: In a small skillet, melt 2 tablespoons of butter over medium heat. Add fresh sage leaves and cook for 1-2 minutes until butter turns golden brown and smells nutty, and sage leaves get crispy. Remove sage leaves and set aside for garnish.
  7. Finish the soup: Stir in coconut milk or heavy cream until fully incorporated. Drizzle in the browned sage butter (minus leaves) and stir. Ladle into bowls, top with crispy sage leaves and any other garnishes.

Notes

Don’t peel the apples—the skin adds texture and fiber. Brown the butter with sage before adding liquid for extra depth. The soup tastes even better the next day. For a vegan version, use olive oil or vegan butter and full-fat coconut milk. For a thicker soup, add less broth or simmer uncovered for 10 minutes. For a thinner soup, add more broth.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, creamy soup, sage butter, easy soup recipe, vegetarian soup, gluten-free soup

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