Butternut Squash Apple Soup (Printable)

Comforting autumn blend of butternut squash, apples, and sage with a creamy finish.

# What You'll Need:

→ Vegetables & Fruit

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

→ Herbs & Seasonings

05 - 6 fresh sage leaves, chopped (plus additional 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; cook until translucency develops, about 3 minutes.
02 - Incorporate cubed butternut squash, chopped apples, and chopped sage leaves. Continue cooking for 5 minutes, stirring occasionally.
03 - Season with kosher salt, black pepper, and ground nutmeg. Pour in vegetable broth and bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 20–25 minutes until squash and apples are very tender.
05 - Remove pot from heat. Using a blender or immersion blender, puree the soup in batches until smooth.
06 - Stir in heavy cream or coconut milk. Return to low heat and warm through, adjusting seasoning to taste.
07 - Ladle soup into bowls, garnish with additional sage leaves, and serve hot.

# Expert Hacks:

01 -
  • It comes together in under an hour, which means weeknight comfort food without the stress.
  • The balance of sweet squash and tart apples creates a complexity that feels far more interesting than the ingredient list suggests.
  • It freezes beautifully, so you can make a double batch and have soup waiting on a cold morning.
02 -
  • Don't skip the immersion blender over a regular blender if you have one; pouring hot soup into a blender is a recipe for nervous moments and potential mess.
  • If your soup breaks or separates after adding cream, whisk it vigorously off heat; usually it comes back together beautifully.
03 -
  • If your blender struggles with hot soup, let it cool slightly first or blend in smaller batches; safety always comes before speed.
  • Fresh nutmeg grated directly into the pot right before serving tastes incomparably better than pre-ground, and the difference is absolutely worth the thirty seconds it takes.

Go Back