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Cozy Roasted Butternut Squash and Apple Soup

cozy roasted butternut squash and apple soup - featured image
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A warm, comforting soup made by roasting butternut squash and apples together until caramelized, then blending with broth and sage. Perfect for fall gatherings and cozy nights in.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Gala), cored and cut into 1-inch chunks (skin on)
  • 1 large yellow onion, peeled and chopped into rough chunks
  • 4–5 garlic cloves, whole (skins on)
  • 3 tablespoons olive oil
  • 4 cups vegetable broth (low-sodium preferred)
  • 6–8 fresh sage leaves
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup (optional)
  • ¼ cup coconut milk or heavy cream (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the squash: Slice off both ends, cut in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes.
  3. Prep the apples and onion: Core apples and cut into 1-inch chunks (skin on). Peel onion and chop into similarly sized pieces.
  4. Arrange on a lined sheet pan: Spread squash, apples, onion, and whole garlic cloves in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  5. Add the sage: Tuck fresh sage leaves among the veggies.
  6. Roast for 35-40 minutes until squash is fork-tender and edges are caramelized. Halfway through, stir for even browning.
  7. Cool slightly for about 5 minutes. Squeeze roasted garlic cloves out of their skins.
  8. Transfer roasted veggies to a soup pot or Dutch oven. Add 3 cups of vegetable broth (reserve 1 cup for later).
  9. Blend until smooth using an immersion blender or countertop blender (work in batches if using a countertop blender, holding lid with a towel).
  10. Adjust consistency and season: Stir in remaining broth if desired. Add salt, pepper, and optional maple syrup or lemon juice to brighten. Stir in coconut milk or cream if using.
  11. Warm through over medium-low heat for 5 minutes. Serve hot with crispy sage leaves, a drizzle of cream, or black pepper.

Notes

Don’t overcrowd the pan—use two sheet pans if needed to ensure even roasting. Cut veggies evenly for consistent cooking. The soup is naturally creamy from blended squash; cream is optional. For a vegan version, use vegetable broth and coconut milk. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, roasted squash soup, fall soup, vegan soup, gluten-free soup

Find it online: https://evabake.com/cozy-roasted-butternut-squash-and-apple-soup-recipe/