Roasted Butternut Squash Soup with Maple and Sage

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

How to Make It

1. Heat the oven to 425°F. Toss squash with 1 tablespoon oil and the salt on a large rimmed sheet pan. Spread out and roast for 30–35 minutes, turning halfway, until tender and golden at the edges.
2. While the squash roasts, warm the remaining oil in a large pot over medium heat. Cook onion and apple for 8–10 minutes until softened. Add garlic and sage; stir for 30 seconds.
3. Add roasted squash and broth. Bring to a simmer and cook for 10 minutes. Remove from the heat. Blend carefully with an immersion blender until smooth, keeping the blade submerged to prevent splashes.
4. Stir in cream and optional maple syrup. Add extra broth to reach your preferred consistency and warm gently. Taste for salt and pepper. Serve with pumpkin seeds and a small swirl of cream if desired.

Tips for the Best Result

Choose an apple with a little tartness, such as Granny Smith. Add maple syrup only after tasting the soup; squash varies in sweetness. If using a countertop blender, cool the soup slightly and blend in small batches with the lid vented safely.

Storage and Reheating

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat over medium-low heat and thin with broth as needed.

Image: AI-generated serving illustration. Cooking times are approximate; use the texture and temperature cues above.