If you need a delicious butternut squash soup recipe, look no further. Made with roasted butternut squash, a tart granny smith apple and fresh sage, this soup will warm your bones. Fair warning: you will lick the bowl clean.
I love making soup as an appetizer. It’s the perfect start to a fall/winter dinner as you cozy in for the night. We had enough that I was able to freeze nearly half of the recipe (isn’t it the best when you suddenly realize you have amazing leftovers in the freezer?).
Top the soup with crunchy croutons or toasted pumpkin seeds for some extra flair. Andddd, you’ll probably want some crusty bread to wipe up the soup at the end!
- 2 medium butternut squashes, sliced in half
- 2 tablespoons unsalted butter
- 1 Granny Smith apple, peeled and cored
- 1/2 medium sweet onion
- 8 fresh sage leaves
- 2 1/2 cups chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons salt, plus more for seasoning
- 1/4 teaspoon pepper, plus more for seasoning
- 1/3 cup heavy cream
- Croutons, toasted pumpkin seeds, for garnish (optional)
- Preheat oven to 425 F degrees.
- Line a baking sheet with foil, then add the butternut squash (skin side down). Brush with 1 tablespoon of melted butter, then roast for about 1 hour (until squash is soft).
- Meanwhile, add the remaining 1 tablespoon of butter to a Dutch oven over medium heat. Add the apple, onion and sage. Season with salt and pepper. Saute for about 6-7 minutes, until the onion and apple are softened.
- Once the squash is done let it cool until it's ready to handle. Scoop out the insides and add it to the Dutch oven. Discard the skins.
- Add the broth, water, salt and pepper. Bring to a boil, then reduce heat and let simmer for about 15 minutes. Remove from heat and add the cream.
- Using an immersion blender (or regular blender in batches), puree the soup until smooth. Serve immediately, topped with croutons and/or toasted pumpkin seeds.
- Freeze up to one month in the freezer.