This Spiced Butternut Squash and Apple Soup is the perfect blend of sweet and savory, making it an ideal dish for chilly days. The creamy texture comes from the butternut squash while the apples add a hint of natural sweetness, balancing the spices beautifully.
The addition of crispy sage brings an aromatic crunch that elevates the soup’s overall flavor profile. Perfect as a starter or a main dish, this soup is not just comforting but also a feast for the eyes with its vibrant orange hue.
Ingredients
INGREDIENTS
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled and diced (Granny Smith or Honeycrisp work well)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh sage leaves for frying
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.
- Stir in the cubed butternut squash and diced apples; cook for another 5 minutes, stirring occasionally.
- Add vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper; bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until the squash is tender.
- Using an immersion blender, puree the soup until smooth and creamy. Adjust seasoning if necessary.
- In a small skillet, heat a bit of olive oil over medium heat and fry the sage leaves until crispy, about 1-2 minutes. Drain on paper towels.
- Serve the soup hot, garnished with crispy sage leaves. Enjoy!
Notes
Tip: For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.
To enhance the flavor, consider roasting the butternut squash and apples before adding them to the pot. This will caramelize their natural sugars, resulting in a richer taste.
If you’re looking for a twist, try adding a pinch of cayenne for heat or a splash of coconut milk for added creaminess. Store any leftovers in an airtight container in the fridge for up to 4 days, and reheat gently on the stove.
