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Roasted Apple & Sage Butternut Squash Soup

Image of Roasted Apple & Sage Butternut Squash Soup

This creamy, comforting fall soup combines roasted butternut squash, apple, and onion with aromatic sage and a hint of nutmeg. Perfect for a cozy autumn lunch or as a flavorful starter.

Prep Time: 15 minutes | Roast Time: 25–30 minutes | Servings: 2–3

Ingredients

For Roasting

  • 20 oz butternut squash, pre-cut and cubed (or 1 small squash, halved and seeded)

  • 1 large Honeycrisp or Granny Smith apple, peeled, cored, and quartered

  • ½ medium yellow onion, cut into wedges

  • 1 tbsp avocado oil or extra virgin olive oil

  • ½ tsp fine sea salt, divided

  • Pinch of freshly ground black pepper

Soup Base & Sizzle

  • 2 tsp ghee, avocado oil, or bacon fat (for sizzling sage)

  • 4–6 fresh sage leaves (reserve 2–3 for garnish)

  • ¼ tsp ground nutmeg, preferably freshly grated

  • 1½–2 cups low-sodium vegetable broth or chicken bone broth, warmed

  • 2 tsp fresh lemon juice or apple cider vinegar

Directions

  1. Preheat & prep: Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Toss squash, apple, and onion with 1 tbsp oil, ¼ tsp salt, and pepper. Spread in a single layer.

  2. Roast: Roast 25–30 minutes, flipping halfway if using cubes, until fork-tender and lightly browned. Cool about 5 minutes.

  3. Sizzle the sage: Heat ghee or oil in a medium saucepan over medium heat. Fry sage leaves in a single layer about 1 minute, until crisp. Set 2–3 leaves aside for garnish; leave the rest and the fat in the pan.

  4. Combine & simmer: Add roasted vegetables, 1½ cups warm broth, nutmeg, and remaining ¼ tsp salt. Simmer gently 5 minutes.

  5. Purée & season: Blend until smooth. Add up to ½ cup more broth for your preferred consistency. Stir in lemon juice or vinegar.

  6. Garnish & serve: Top with crispy sage, a pinch of nutmeg, and a drizzle of olive oil.

Kitchen Note: Add broth gradually. You can always thin the soup, but it’s harder to thicken it again.

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