Roasting the squash first concentrates its sweetness and gives this smooth soup a deeper flavor. Apple adds a little brightness, while sage makes it feel right at home on a cool autumn evening. Serve with toasted bread for an easy lunch or light dinner.
Prep: 20 minutes · Cook: 45 minutes · Yield: 6 servings
Ingredients
- 1 large butternut squash, about 3 pounds, peeled, seeded and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, plus more to taste
- 1 medium yellow onion, diced
- 1 medium apple, peeled, cored and diced
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh sage
- 4 cups low-sodium vegetable broth, plus extra as needed
- 1 tablespoon maple syrup, optional
- 1/4 cup heavy cream or unsweetened coconut milk
- Black pepper and toasted pumpkin seeds, for serving
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