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Quick Squash and Apple Soup Recipe with Crispy Sage

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A quick and easy butternut squash and apple soup that comes together in about 30 minutes. The tart apple brightens the squash, while crispy fried sage adds a smoky, salty crunch that makes every spoonful special.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 1 large Granny Smith or Honeycrisp apple, peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 20 fresh sage leaves (10–12 reserved for crispy topping)
  • 3 tablespoons unsalted butter (2 for sautéing, 1 for frying sage)
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • ¼ cup heavy cream or coconut milk (optional)
  • Pinch of nutmeg or cinnamon (optional)

Instructions

  1. Prep your ingredients: Peel and cube the butternut squash into 1-inch pieces. Peel, core, and chop the apple. Chop the onion. Mince the garlic. Set aside about 10-12 of the prettiest sage leaves for frying, and roughly chop the rest.
  2. Start the base: Heat 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent, stirring occasionally.
  3. Add the aromatics: Toss in the minced garlic and chopped sage leaves. Cook for another minute until fragrant, being careful not to let the garlic burn.
  4. Cook the squash and apple: Add the cubed squash and chopped apple to the pot. Stir to coat in the buttery onion mixture. Cook for 5 minutes, stirring occasionally, until the squash starts to soften slightly at the edges.
  5. Add the broth: Pour in 4 cups of broth. Season with 1 teaspoon of salt and a few grinds of black pepper. Add a pinch of nutmeg or cinnamon if using. Bring to a boil, then reduce heat to low and let simmer.
  6. Simmer until tender: Cover the pot and let the soup simmer for 15-20 minutes, until the squash is easily pierced with a fork. Adjust seasoning if needed.
  7. Blend until smooth: Remove the pot from heat. Use an immersion blender to blend the soup until silky smooth. If using a regular blender, work in batches, leaving the lid slightly open to release steam, and cover with a kitchen towel.
  8. Finish with cream (optional): If using heavy cream or coconut milk, stir it in. Heat over low heat for 2-3 minutes, but do not let it boil. Taste and adjust seasoning.
  9. Make the crispy sage: While the soup simmers, heat 1 tablespoon of butter in a small skillet over medium heat. Add the reserved sage leaves in a single layer. Cook for 30-60 seconds per side until they turn translucent and stop sizzling. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  10. Serve: Ladle the soup into bowls. Top with a few crispy sage leaves and a drizzle of cream or olive oil if desired. Serve immediately.

Notes

For a vegan version, use olive oil or coconut oil instead of butter and swap heavy cream for full-fat coconut milk. The soup tastes even better the next day as flavors meld. Store crispy sage separately to maintain crunch. If using a regular blender, blend hot soup in small batches and leave lid slightly open to avoid explosions.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, quick soup, easy soup, one-pot soup, crispy sage, weeknight dinner, gluten-free, vegetarian

Find it online: https://noshbelle.com/quick-squash-and-apple-soup-recipe-with-crispy-sage/