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Roasted Butternut Squash & Apple Soup | Sage Brown Butter

creamy-roasted-butternut-apple-soup
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A velvety, comforting autumn soup featuring roasted butternut squash and sweet apples, finished with aromatic sage brown butter for a truly cozy fall night experience.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed (1-inch pieces)
  • 2 medium sweet-tart apples (like Honeycrisp or Fuji), cored and cubed
  • 1 medium yellow onion, roughly chopped
  • 4–5 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4–6 cups vegetable broth, warmed
  • 1/2 cup heavy cream
  • 1–2 tablespoons maple syrup (optional)
  • 4 tablespoons unsalted butter
  • 6–8 large fresh sage leaves, plus more for garnish

Instructions

  1. Prepare for Roasting: Preheat oven to 400°F (200°C). On a large baking sheet, spread out the cubed butternut squash, apples, chopped onion, and peeled garlic cloves. Drizzle with olive oil, sprinkle generously with salt and pepper, and toss to coat.
  2. Roast Vegetables: Roast for 30-35 minutes, or until the squash is tender and slightly caramelized, and the apples are soft. Stir halfway through to ensure even roasting.
  3. Blend the Soup: Carefully transfer the roasted vegetables and apples to a large pot or Dutch oven. Add 4 cups of the warmed vegetable broth. Using an immersion blender, purée the mixture until completely smooth. If you’re using a standard blender, work in batches, filling only halfway, and remember to vent the lid.
  4. Simmer and Season: Place the pot back over medium-low heat. Stir in the heavy cream and maple syrup (if using). If the soup is too thick, add more vegetable broth, about 1/2 cup at a time, until it reaches your desired consistency. Let it simmer gently for 5-10 minutes, allowing the flavors to meld. Taste and adjust salt and pepper as needed.
  5. Make Sage Brown Butter: While the soup simmers, melt the unsalted butter in a small saucepan over medium heat. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns a rich golden-brown color and smells nutty, and the sage leaves are crispy (about 3-5 minutes). Be careful not to burn it.
  6. Serve: Ladle the hot soup into bowls. Drizzle each serving generously with the sage brown butter, including the crispy sage leaves. Garnish with an extra fresh sage leaf if desired. Serve immediately and enjoy!

Notes

For an extra layer of flavor, consider roasting the squash with a pinch of nutmeg or cinnamon. This soup is delightful served with warm crusty bread for dipping.

Nutrition

Keywords: butternut squash, soup, fall recipe

Find it online: https://surgerecipes.com/creamy-roasted-butternut-apple-soup/

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