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Cozy Squash Apple Soup with Crispy Sage (Easy 30-Min Recipe)

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A quick and comforting butternut squash and apple soup topped with crispy sage leaves. Ready in 30 minutes, this easy recipe is perfect for cozy nights and uses simple, wholesome ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 1 large apple (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth)
  • 1 tablespoon olive oil
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 12–15 fresh sage leaves
  • 2 tablespoons butter (or olive oil for dairy-free)
  • Pinch of flaky sea salt
  • ¼ cup heavy cream or coconut cream (optional, for garnish)
  • Toasted pumpkin seeds (optional, for garnish)
  • A drizzle of maple syrup (optional, for garnish)

Instructions

  1. Prep the squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Use a vegetable peeler to remove the skin, then cut the flesh into 1-inch cubes.
  2. Prep the apple: Peel the apple, cut it in half, remove the core, and chop it into chunks similar in size to the squash.
  3. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the squash and apple: Add the cubed squash and apple to the pot along with the salt, pepper, and nutmeg. Stir to coat. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the squash is fork-tender.
  5. Blend until smooth: Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, leaving the lid slightly ajar to let steam escape.
  6. Make the crispy sage: While the soup simmers, heat the butter in a small skillet over medium heat. Add the sage leaves in a single layer and cook for 30-60 seconds per side until crispy. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  7. Finish and serve: Taste the soup and adjust seasoning. Ladle into bowls, top with crispy sage leaves, and add a swirl of cream or pumpkin seeds if desired.

Notes

For deeper flavor, roast the squash and apple at 400°F for 25-30 minutes before adding to the pot. The soup tastes even better the next day. Make fresh crispy sage leaves when reheating as they lose crunch in storage. If using a regular blender, blend in batches and leave the lid slightly ajar to prevent steam buildup.

Nutrition

Keywords: squash apple soup, butternut squash soup, easy soup recipe, 30-minute soup, cozy soup, fall soup, vegetarian soup, gluten-free soup

Find it online: https://dahliadishes.com/cozy-squash-apple-soup-with-crispy-sage-easy-30-min-recipe/