There are a lot of great butternut squash soup recipes out there but this one is my all-time favorite! It’s loaded with flavor and super comforting. And it’s also so easy to make.
Butternut Squash Soup with Apples and Sage
This tasty soup has been on rotation in my house for years! I first made it as a starter for the first Thanksgiving meal I hosted as a newlywed. And it was one of the only things I could eat during my first trimester of pregnancy with my daughter.
Yep, it’s fancy enough for a holiday meal with the inlaws. And easy enough to make even if you’re super sick with morning sickness (and almost every smell makes you want to throw up).
It’s made with just a few ingredients. All you need is some roasted butternut squash, an onion, some fresh sage, a pinch of allspice, an apple, and some chicken or vegetable stock.
When it’s all done simmering, just add it to a blender to puree (or use an immersion blender). And then garnish it with your favorite toppings like pumpkin seeds or walnuts, some lemony creme fraiche, fried sage, and pomegranate seeds. And that’s it!
Tips on Making this Easy Squash Soup
- Pick Your Favorite Squash: I usually use butternut squash when making this. But it also works great with delicata or hubbard squash.
- Roast the Squash: When roasting your squash, leave it in the oven until it’s soft to the touch and the outside is starting to brown.
- Blending the Soup: Don’t end up with soup on your ceiling (as I have!). Let the soup cool a bit before blending. AND hold the top of the blender down firmly with a kitchen towel while blending. The force of the steam will flip the lid right off if you don’t.
- Make-Ahead and Storing: You can make this soup in advance and then just heat it up when you’re ready to serve it. Leftovers will last stored in an airtight container in the refrigerator for a day or two. You can also freeze your soup for up to 3 months. I am currently obsessed with freezing soup in these awesome freezer cubes from Souper Cubes. But you can use any airtight container.
If you make this butternut squash soup recipe, I’d love to hear from you! Please leave a star rating in the comments below. And make sure to tag me on Instagram. Thanks so much!
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The Best-Ever Roasted Squash Soup
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
There are a lot of squash soup recipes out there but this one is my all-time favorite! It’s super easy to make and it’s loaded with flavor and so comforting! Perfect for busy weeknight dinners or holiday meals.
Ingredients
- 2 pounds squash (butternut, delicata or hubbard)
- 2 tablespoons unsalted butter (or olive oil)
- 1 coarsely chopped medium yellow onion
- 1 tablespoon fresh sage, chopped
- Pinch ground allspice
- 1 small apple, peeled, cored, and diced (any variety)
- 4 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper, to taste
- Topping ideas: lemon crème fraiche, toasted pumpkin seeds (or walnuts), fried sage leaves, pomegranate seeds
Instructions
- Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Place it on a baking pan cut side down and roast in the oven until very soft and the outside is beginning to brown, about 1 hour. When it is done, remove from oven and cool slightly.
- While the squash is roasting, prepare soup base. Melt the butter in a medium saucepan over moderate heat. When the butter is foaming but not brown, add the onion and sage.
- Reduce the heat and cover the pan and sweat the onions and sage until tender, about 5 minutes.
- Uncover the pan and add the stock and the apple and bring to a simmer. Cook for about 15 minutes.
- When the squash is cool enough to handle, scoop out the pulp (about 2 cups). Add to the soup base and simmer for 5 minutes. Remove the soup from the heat and cool slightly.
- Next, puree the soup in a blender (or using an immersion blender) until very smooth. You might have to do this in batches. Also, make sure to hold the lid of the blender down firmly with a kitchen towel to prevent the steam from pushing it off (and soup flying all over your kitchen!). Strain through a fine-meshed sieve, if needed.
- When ready to serve, heat the soup over medium heat until it just reaches a simmer. Season with salt and pepper. And ladle into hot soup bowls and garnish as desired.
Notes
If you want to make this recipe vegan, sub olive oil for the butter and use vegetable stock.
If you want to garnish your soup with sage, I’d suggest frying it. Raw sage isn’t very tasty.
- Prep Time: 5 minutes
- Cook Time: 80 minutes
- Category: Main, Soup
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 59
- Sugar: 3.9 g
- Sodium: 277.3 mg
- Fat: 3.7 g
- Carbohydrates: 6.6 g
- Protein: 0.5 g
- Cholesterol: 10.1 mg
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