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This creamy butternut squash and apple soup is the perfect autumn dish, blending the sweet flavors of roasted butternut squash with tart apples for a vibrant, comforting soup.
The addition of crispy sage croutons adds a delightful crunch and a hint of earthiness, making it a well-rounded meal that’s perfect for chilly evenings.
Ingredients
INGREDIENTS
- 1 medium butternut squash, peeled and diced
- 2 apples, peeled, cored, and chopped (preferably Granny Smith)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup cubed bread (for croutons)
- 2 tbsp fresh sage, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced butternut squash and chopped apples. Season with salt and pepper, then pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- While the soup is simmering, prepare the croutons: Toss the bread cubes with olive oil, salt, pepper, and chopped sage. Spread them on a baking sheet and bake for 10-15 minutes until golden and crispy.
- Once the squash and apples are tender, use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning as needed.
- Serve the soup hot, topped with crispy sage croutons. Enjoy!
Notes
Note: Feel free to add a dash of nutmeg or cinnamon for an extra layer of flavor in the soup.
To make this soup vegan, substitute the cream with coconut milk or a plant-based cream alternative.
If you prefer a smoother texture, blend the soup longer until it’s completely silky. Store any leftovers in an airtight container in the refrigerator for up to three days, and it also freezes well for future enjoyment.
