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Cozy Butternut Squash and Apple Soup

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A creamy, dairy-free butternut squash and apple soup that’s perfect for fall. Roasted squash and apples create a deep, caramelized flavor, while fresh sage adds an aromatic finish. This easy one-pot recipe comes together in under 45 minutes and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 4 cups cubed)
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 10–12 fresh sage leaves (some for soup, some for garnish)
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup full-fat coconut milk (unsweetened)
  • 2 tablespoons olive oil (plus more for drizzling)
  • Salt and pepper to taste
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces.
  3. Toss the squash cubes and apple chunks on the baking sheet with 1 tablespoon olive oil, a pinch of salt, and a few cracks of black pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  4. While roasting, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent.
  5. Stir in the minced garlic and about 6-8 roughly chopped fresh sage leaves. Cook for 1 minute until fragrant.
  6. Add the roasted squash and apples to the pot. Pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  7. Remove from heat. Use an immersion blender to puree the soup until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender, being careful of hot steam.)
  8. Stir in the coconut milk and maple syrup (if using). Taste and adjust seasoning with salt and pepper. Add more broth or water if too thick.
  9. For the crispy sage garnish: Heat a small skillet over medium heat with a drizzle of olive oil. Add remaining fresh sage leaves and fry for 30-60 seconds per side until crispy. Drain on a paper towel.
  10. Ladle soup into bowls, top with crispy sage leaves, and drizzle with olive oil or a swirl of coconut milk if desired. Serve hot.

Notes

Don’t skip roasting the squash and apples—it’s key for deep flavor. Cut squash evenly for even cooking. Watch garlic carefully to avoid burning. Season in layers for best flavor. Soup tastes even better the next day. For a nut-free version, swap coconut milk for oat milk or unsweetened almond milk. For a spicy version, add red pepper flakes or jalapeño when cooking onions.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, creamy soup, dairy-free soup, vegan soup, easy soup recipe, roasted squash soup

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