Print

Cozy Squash Apple Soup with Crispy Sage: Easy Fall Recipe

cozy squash apple soup with crispy sage - featured image
Print Recipe

This cozy squash apple soup with crispy sage is a heartwarming fall recipe that combines roasted butternut squash, sweet apple, and nutty browned butter, topped with crispy sage leaves. It’s quick, easy, and perfect for impressing guests or enjoying a comforting meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter (for browning)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 large apple, peeled, cored, and chopped (Honeycrisp or Fuji recommended)
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 tablespoons unsalted butter (for frying sage)
  • 12–15 fresh sage leaves

Instructions

  1. Brown the butter: In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Cook, swirling occasionally, until golden brown and nutty, about 3-4 minutes. Add diced onion.
  2. Sauté aromatics: Cook onion in browned butter for 5-6 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Add squash and apple: Toss in cubed butternut squash and chopped apple. Cook for 2-3 minutes, stirring to coat.
  4. Pour in broth: Add broth, salt, pepper, and nutmeg. Stir, bring to a boil, then reduce heat to low. Cover and simmer 20-25 minutes until squash is fork-tender.
  5. Blend until smooth: Remove from heat. Use an immersion blender to puree soup until silky smooth. If using a regular blender, let cool 5 minutes, then blend in batches (fill no more than halfway).
  6. Stir in cream: Add heavy cream or coconut milk. Taste and adjust seasoning. Keep warm over low heat.
  7. Fry sage leaves: In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer. Cook 30-45 seconds per side until dark green and crispy. Transfer to paper towel-lined plate.
  8. Serve and garnish: Ladle soup into bowls, top with crispy sage leaves and optional drizzle of cream. Serve hot.

Notes

Don’t burn the butter—keep heat at medium and swirl constantly. For extra-smooth soup, strain through a fine-mesh sieve after blending. Make crispy sage fresh just before serving; it stays crispy for about an hour. Soup can be made ahead and stored in fridge for up to 5 days or frozen for 3 months.

Nutrition

Keywords: squash apple soup, butternut squash soup, fall soup, crispy sage, easy soup recipe, cozy soup, vegetarian soup, gluten-free soup

Find it online: https://goldensimmer.com/cozy-squash-apple-soup-with-crispy-sage-easy-fall-recipe/