Cozy Roasted Butternut Squash and Apple Soup Recipe
This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.
Why You’ll Love This Butternut Squash and Apple Soup
I’ve been making my traditional Butternut Squash Soup for over 30 years, but this version, with the addition of apples and sage, offers a fresh take that I absolutely adore. The apples add a subtle sweetness, and the sage provides that perfect herbal note. Plus, the easy technique—roasting the squash whole—saves time and hassle.
This delicious soup is also wonderfully versatile—it pairs beautifully with crusty sourdough for a cozy lunch or works as an elegant starter for a holiday meal. Plus, it’s easily adapted for different dietary preferences, making it a great choice for any crowd. Try it as a warm-up for Thanksgiving or enjoy it with a seasonal salad and cornbread for lunch. And remember: soup is only as good as the stock, so if you’re able, try making a homemade stock to take this dish to the next level.
Ingredients and Tips
Here’s what you’ll need and a few pointers for making this easy butternut squash soup recipe shine:
- Butternut Squash: Use two small or one large squash (about 4 pounds). Roasting the squash whole simplifies prep and adds natural sweetness.
- Olive Oil: Unrefined, to give it a mild, pure flavor.
- Yellow Onion: Brings a mild sweetness and rich, savory flavor to the soup.
- Celery: These add depth of flavor to the soup base.
- Apples: Any variety works! I find that slightly tart Granny Smith apples provide a nice balance.
- Stock: Use homemade vegetable or chicken stock if you can; it makes a big difference in flavor.
- Maple Syrup: Just ¼ cup for a hint of warmth and natural sweetness.
- Sea Salt and Black Pepper
- Sage: Fresh sage is best for that earthy, fall flavor.
- Milk of Choice: Adds creaminess—dairy or non-dairy both work beautifully. Whole milk is fine but use heavy cream if you’re looking for a very creamy, decadent soup.
For exact ingredient amounts, see the full printable recipe card below.
Step-by-Step Instructions
Step 1. Preheat and Roast the Squash: Preheat your oven to 350°F. Place the whole butternut squash on a baking sheet and roast for 45 minutes. Once cooled, cut in half, scoop out the seeds, and remove the flesh.
Step 2. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped yellow onions, celery, and apples. Sauté until tender and the onion is translucent.
Step 3. Simmer the Soup: Add the roasted squash, stock, and maple syrup. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add salt, pepper, and sage, and cook for another 5 minutes.
Step 4. Blend and Finish: Carefully blend the hot soup with an immersion blender until smooth. (If using a regular blender, work in batches and be cautious with the hot liquid.) Stir in the milk and taste to adjust the seasoning if needed.
How to Serve Butternut Squash and Apple Soup
- Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
- Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.
Storage Tips
- Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
- Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.
Recipe FAQs
Yes! Using pre-cut butternut squash cubes can save time. Roast them for about 25 minutes at 350°F, then proceed with the recipe as written.
Yes, you can absolutely use frozen butternut squash in this recipe! Frozen squash is a great time-saver since it’s pre-cut and ready to go. You can skip the roasting step and add the frozen squash directly to the pot along with the other ingredients. Just keep in mind that frozen squash might cook a bit faster, so check for tenderness and adjust the cooking time as needed.
Use vegetable stock and coconut milk or a splash of cashew cream in place of milk to keep that same creamy texture. Just make sure it’s unsweetened if using coconut milk.
Granny Smith or Honeycrisp apples work particularly well because they bring a good balance of sweetness and tartness. But really, any apple you have on hand will work!
More Soup Recipes
- Creamy Chicken and Wild Rice Soup
- Roasted Poblano Soup
- Red Lentil Tortilla Soup
- Lasagna Soup
- Pasta E Fagioli Soup
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Cozy Roasted Butternut Squash and Apple Soup Recipe
Ingredients
- 2 small or 1 large butternut squash about 4 pounds
- 2 teaspoons unrefined olive oil
- ½ yellow onion chopped
- 2 celery stalks chopped
- 2 apples any variety, cored and chopped
- 4-5 cups vegetable or chicken stock preferably homemade, depending how thick you like your soup
- ¼ cup pure maple syrup
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1 Tablespoon fresh sage leaves
- ½ cup plain unsweetened milk of choice (dairy or non-dairy)
Instructions
- Preheat the oven to 350 F degrees.
- Place the butternut squash (whole) on a baking sheet and roast in the oven for 45 minutes. Allow to cool and then cut in half lengthwise. Remove the seeds. Then, you can either scoop out the flesh with a spoon or peel off the skin, whatever is easier for you. Set aside.
- Heat a large soup pot (I use a 6qt) over medium heat. Add the oil and when warm, add the onion, apple and celery. Saute until vegetables are tender and onions translucent.
- Add the butternut squash, stock and maple syrup and bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper and add the fresh sage. Cook for another 5 minutes.
- Puree soup in a blender or with an immersion blender until smooth. If you do this in a blender, be careful when blending hot liquids and you may have to do this in batches. Stir in milk. Taste for seasoning and serve.
Notes
- Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
- Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.
- Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
- Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.
