Butternut Squash Apple Soup (Print)

Silky autumn soup with butternut squash, apple, sage, and a touch of cream for warmth and flavor.

# What You Need:

→ Vegetables & Fruit

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

→ Herbs & Seasonings

05 - 6 fresh sage leaves, chopped (plus extra 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 (gluten-free if required)
10 - 1 tablespoon olive oil
11 - 1/2 cup heavy cream (or coconut milk for dairy-free alternative)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent, approximately 3 minutes.
02 - Add cubed butternut squash, chopped apples, and chopped sage leaves to the pot. Cook for 5 minutes, stirring intermittently.
03 - Incorporate kosher salt, ground black pepper, and nutmeg. Pour in vegetable broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until the squash and apples are tender.
05 - Remove pot from heat. Puree soup in batches using a blender or immersion blender until smooth.
06 - Stir in heavy cream (or coconut milk for dairy-free). Return soup to low heat and warm through, adjusting seasoning as preferred.
07 - Ladle soup into bowls, garnish with additional sage leaves, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon on it.
  • The sweetness of squash and apples plays against sage in a way that feels sophisticated without being fussy.
  • One batch makes enough for leftovers, and it actually tastes better the next day.
02 -
  • Don't rush the simmering step by turning up the heat; the long, gentle cook is what makes the squash and apples break down into that silk-like texture.
  • Taste before you add the cream, because once it goes in, it's much harder to adjust the seasoning without making the soup too heavy.
03 -
  • Buy your butternut squash a few days before you plan to cook, as they peel more easily once they've rested slightly after harvest.
  • If your blender is fighting with hot soup, let it cool for a few minutes first, or blend in smaller batches—a blender full of hot liquid is dangerous.

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