What I love about Roasted Butternut Squash and Apple Soup
It’s finally soup season, and this Roasted Butternut Squash and Apple Soup is always one of my go-to favourites! Although, to be honest, it doesn’t quite feel like fall here on the island just yet — we’ve been experiencing the warmest, sunniest October I can remember. Still, the unseasonal weather hasn’t stopped me from fully embracing the cozy vibes of autumn and getting in the right frame of mind.
Butternut squash soup has been a longtime love of mine, especially during this time of year. In fact, my affection for it goes way back. Over a decade ago, when my husband and I were still dating, he made me the most delicious bowl of butternut squash soup — and I’ve been hooked ever since. Out of all the blended soups out there, this one remains my absolute favourite.
This Roasted Butternut Squash and Apple Soup strikes such a beautiful balance of flavours. The tartness of the apple plays perfectly with the natural sweetness of the roasted squash, creating a warm, comforting bowl that feels like fall in every bite.
As the days (eventually) cool down, this soup will be the perfect thing to cozy up with. I love serving it warm, topped with a generous dollop of plain Greek yogurt and a few crispy fried sage leaves — simple, seasonal, and simply delicious.
How to make Crispy Sage Leaves
If you’ve never made fried sage before it is incredibly easy to do. Simply add a knob of butter to a small stainless steel fry pan and add in the sage leaves. Let the butter start to bubble and fry them on medium heat for about 45-60 seconds. Then, remove them to a paper towel-lined plate. They will crisp up even more as they cool.
What you will need to make Roasted Butternut Squash and Apple Soup
Here’s a list of ingredients that you will need:
- Butternut squash – You will need about 7 cups peeled and cubed butternut squash from 1 large butternut squash.
- Apples – Any variety of apple works here. I like honeycrisp or gala.
- Butter – You will sauté the celery, onion and garlic in butter as well as roast the squash and apple in butter. Either salted or unsalted butter works for this.
- Celery, Onion & Garlic – Celery, onion and garlic add so much flavour to a soup and this one is no different. I recommend using fresh garlic for the best flavour. The fragrant smells of sautéing these three vegetables together is absolutely wonderful!
- Vegetable broth – You can use either vegetable broth or chicken broth for this soup.
- Coconut milk – This soup is delicious on it’s own, but to level it up and give it a more creamier taste and texture, we are adding a can of full-fat coconut milk. If you are not dairy-free or prefer dairy, then heavy cream or heavy whipping cream works as well.
- Spices – For the spices, all you need is a little cinnamon, dried sage and salt and pepper.
FAQ:
Any variety of apples will work for this soup. Some are sweeter, like honey crisp and some are more tart, like Granny Smith, so choose accordingly.
Yes! Just toss the butternut squash and apple with olive oil instead of butter and skip the greek yogurt on top.
Yes. You can add 1 cup of organic half and half cream instead of canned coconut milk if you prefer dairy.
Any leftover soup will last in the fridge in a sealed container for up to a week.
I usually add the soup to a saucepan and cook over low-medium heat until it’s warmed through, stirring frequently. The microwave works too!
You can add more vegetable broth or coconut milk/cream if the soup is not to your desired consistency.
Roasted Butternut Squash and Apple Soup
Equipment
- 1 Baking Sheet
Ingredients
- 7 cups butternut squash peeled and chopped into 1" cubes
- 3 cups diced apples peeled and cored
- 1/4 cup unsalted butter melted, or olive oil
- 1 white onion diced
- 4 cloves garlic minced
- 1 1/2 cups celery washed and chopped
- 1 tsp ground cinnamon
- 1/2 tsp each ground sage, black pepper
- 2 tsp sea salt
- 2 cups vegetable broth
- 1 can full-fat coconut milk
- plain greek yogurt optional, for topping
- fried sage leaves optional, for topping
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large mixing bowl, add the cubed butternut squash, diced apples and melted butter and toss to combine. Season with salt and pepper.
- Roast the squash and apples in the preheated oven for 30 minutes or until they've started to brown.
- While the squash and apples are roasting, heat a heavy-bottomed pot over medium heat and add a knob of butter. Add the onions, celery and garlic and sauté until softened.
- Add the cinnamon, ground sage, salt and pepper and sauté for another minute.
- Add the broth and coconut milk and stir to mix completely.
- Add the roasted squash and apples to the pot and pulverize the soup with a hand blender. Continue to blend until the soup is completely smooth and no chunks remain.
- Taste and adjust seasoning with more salt and pepper to your preference.
- Divide the soup into bowls and top with plain greek yogurt and crispy fried sage leaves. Enjoy!
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