Butternut Squash Apple Soup (Printable)

Smooth autumn blend of squash, apples, and sage warmed with a touch of cream.

# What You’ll Need:

→ Vegetables & Fruit

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

→ Herbs & Seasonings

05 - 6 fresh sage leaves, chopped (plus extra 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 needed)
10 - 1 tablespoon olive oil
11 - 1/2 cup heavy cream (or coconut milk for dairy-free option)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent, about 3 minutes.
02 - Add cubed butternut squash, chopped apples, and chopped sage leaves to the pot. Cook for 5 minutes, stirring occasionally.
03 - Season with kosher salt, black pepper, and ground nutmeg. Pour in vegetable broth and bring to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes until the squash and apples are very tender.
05 - Remove the pot from heat. Puree the mixture in batches using a blender or immersion blender until smooth.
06 - Stir in heavy cream or coconut milk. Return to low heat and warm gently. Adjust seasoning to taste.
07 - Ladle soup into bowls, garnish with additional fresh sage leaves, and serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour and fills your kitchen with the most welcoming smell.
  • The natural sweetness means you don't need much else, just good bread and maybe a quiet moment.
  • One pot, one blender, barely any cleanup—comfort without the fuss.
02 -
  • Don't skip blending—the immersion blender works, but a regular blender gets it infinitely smoother and more restaurant-quality.
  • Taste it before you serve it; the amount of salt you need depends entirely on your broth, and this is where you get to make it exactly right.
03 -
  • Peel your squash while it's cool or warm, never straight from the fridge—it's easier to handle and your knife will thank you.
  • If your soup ends up thinner than you want, just simmer it uncovered for a few minutes to concentrate the flavors and thicken it up.

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