Print

Creamy One-Pot Butternut Squash and Apple Soup Easy Recipe with Crispy Sage Topping

creamy one-pot butternut squash and apple soup - featured image
Print Recipe

A comforting and creamy one-pot soup combining sweet butternut squash and tart apples, topped with crispy sage for a delightful texture contrast. Perfect for cozy fall or winter evenings.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • ½ cup heavy cream or coconut cream (optional)
  • About 15 fresh sage leaves
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of ground nutmeg

Instructions

  1. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Peel and chop the apples into similar-sized chunks. Dice the onion finely and mince the garlic cloves.
  2. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent and soft, stirring occasionally. Add the garlic and cook for another minute until fragrant.
  3. Add the cubed butternut squash and chopped apples to the pot. Stir well to combine with the onion and garlic.
  4. Pour in 4 cups of vegetable broth, enough to just cover the squash and apples. Bring to a boil, then reduce heat to low and simmer uncovered for about 25 minutes, until the squash is tender enough to mash easily.
  5. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If using a regular blender, carefully blend in batches and return to the pot.
  6. Stir in ½ cup of heavy cream or coconut cream. Season with salt, freshly ground black pepper, and a pinch of nutmeg. Adjust seasoning to taste and keep warm on low heat.
  7. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add fresh sage leaves in a single layer and fry for 1-2 minutes until crisp but not burnt. Remove with a slotted spoon and drain on paper towels.
  8. Ladle the soup into bowls and sprinkle the crispy sage leaves on top. Optionally, drizzle with olive oil or a swirl of cream before serving.

Notes

If soup is too thick after blending, stir in a splash of broth or water to reach desired consistency. Blend carefully to avoid splashing hot liquid. Crispy sage leaves can burn quickly; remove as soon as they turn bright green and crispy. Leftovers taste better the next day. Store crispy sage separately to maintain crunch. Can swap heavy cream for plant-based cream for dairy-free version.

Nutrition

Keywords: butternut squash soup, apple soup, creamy soup, one-pot soup, fall recipe, crispy sage, vegetarian soup, gluten-free soup

Find it online: https://platebelle.com/creamy-one-pot-butternut-squash-and-apple-soup-easy-recipe-with-crispy-sage-topping/