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Quick Butternut Squash Apple Soup with Crispy Sage – 25-Minute Easy Fall Recipe

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This Quick Butternut Squash Apple Soup with Crispy Sage is a 25-minute fall recipe that’s perfect for busy weeknights. The combination of sweet squash and apples with earthy, crispy sage creates a velvety smooth soup that’s a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (about 300g), peeled, cored, and chopped (Honeycrisp or Fuji recommended)
  • 1 medium yellow onion (about 150g), chopped
  • 3 cloves garlic, minced
  • 4 cups (950ml) low-sodium vegetable or chicken broth
  • 2 tablespoons (30ml) olive oil, plus more for drizzling
  • 12–15 fresh sage leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper)
  • 1/4 cup (60ml) heavy cream or full-fat coconut milk (optional)
  • 1 tablespoon (15ml) maple syrup (optional, if apples are tart)

Instructions

  1. Prep the squash and apples: Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the squash and apples: Add the cubed squash and chopped apples to the pot. Stir to coat in the oil and onion mixture. Cook for 2-3 minutes, stirring occasionally.
  4. Pour in the broth: Add 4 cups of broth to the pot. Increase heat to high and bring to a boil (about 3-4 minutes).
  5. Simmer until tender: Reduce heat to medium-low and let the soup simmer for 12-15 minutes until the squash is fork-tender.
  6. Blend until smooth: Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth (about 1-2 minutes). If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  7. Season to taste: Stir in salt and pepper to taste. If using cream or coconut milk, stir it in now. If needed, add maple syrup for sweetness.
  8. Make the crispy sage: While the soup simmers, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry for 20-30 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  9. Serve and garnish: Ladle the soup into bowls. Top each bowl with a few crispy sage leaves and a drizzle of olive oil if desired. Serve immediately.

Notes

Don’t skip the crispy sage—it adds texture and earthy flavor. Cut the squash evenly for even cooking. Let the soup cool slightly before blending to avoid splattering. The soup tastes even better the next day. For a thicker soup, simmer longer to reduce liquid; for thinner, add more broth after blending.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, quick soup, easy soup, crispy sage, 25-minute recipe, weeknight dinner

Find it online: https://elaraeats.com/quick-butternut-squash-apple-soup-with-crispy-sage-25-minute-easy-fall-recipe/