Butternut Squash Apple Soup (Print View)

Comforting autumn soup blending butternut squash, apples, sage, and a creamy touch.

# Ingredient List:

→ Vegetables & Fruit

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 2 medium Granny Smith apples, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Herbs & Seasonings

05 - 6 fresh sage leaves, chopped (plus additional for garnish)
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon kosher salt

→ Liquids

09 - 4 cups vegetable broth (ensure gluten-free if required)
10 - 1 tablespoon olive oil
11 - 1/2 cup heavy cream (or coconut milk for dairy-free variation)

# How to Make:

01 - Warm the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, approximately 3 minutes.
02 - Incorporate the cubed butternut squash, chopped apples, and chopped sage leaves. Cook for 5 minutes, stirring occasionally to meld flavors.
03 - Season the mixture with kosher salt, ground black pepper, and nutmeg. Pour in the vegetable broth and bring the contents to a boil.
04 - Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes until the squash and apples become very tender.
05 - Remove the pot from heat. Using a blender or immersion blender, purée the soup in batches until it attains a smooth consistency.
06 - Stir in the heavy cream or coconut milk. Return the pot to low heat and warm the soup without boiling, adjusting seasoning as needed.
07 - Ladle the soup into bowls, garnish with additional sage leaves, and serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent the whole day on it.
  • The balance of sweet squash, tart apples, and earthy sage somehow feels both cozy and sophisticated.
  • One pot, minimal cleanup, and the house smells incredible while you cook.
02 -
  • Don't skip the nutmeg—it sounds like a small spice, but it's actually what makes your guests say this tastes familiar and comforting without being able to name why.
  • If your soup breaks or looks separated after the cream goes in, a quick whisking usually brings it back together, but keeping the heat low prevents this entirely.
03 -
  • Make this soup a day ahead; the flavors actually deepen overnight, and you get to stress less on the day you're serving it.
  • It freezes beautifully for up to three months, though add the cream after reheating rather than before freezing to keep the texture perfect.

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