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Roasted Butternut Squash Soup

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A creamy, cozy roasted butternut squash soup with apple, sage, and warm spices. Perfect for fall and winter, it balances savory and subtly sweet flavors and can be made vegan or richer with cream.

Ingredients

1 medium-large butternut squash (about 3 pounds or 4 cups cooked)

2 tablespoons coconut oil, olive oil, or butter

1 large apple (Gala or Honeycrisp), diced

2 large shallots (or 1 onion), diced

2–4 garlic cloves, roughly chopped

1 teaspoon fresh ginger, roughly chopped (or ginger paste)

1 tablespoon fresh sage (plus more for garnish)

3 1/2–4 cups vegetable or chicken stock

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon freshly grated nutmeg (optional)

Pinch of cayenne pepper (optional)

1/2–3/4 cup coconut milk (or 1/4–1/2 cup heavy cream/half and half)

1–2 teaspoons maple syrup (optional)

1/2 teaspoon apple cider vinegar (optional)

Optional garnishes: crispy sage, pumpkin seeds, sumac, swirl of coconut milk, sautéed diced apple

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast for 45 minutes, or until fork tender.
  2. Meanwhile, heat coconut oil in a large pot. Sauté shallots until soft, then add apple, garlic, ginger, and sage, cooking until fragrant.
  3. Scoop roasted squash flesh into the pot with the aromatics.
  4. Add stock, salt, pepper, nutmeg, and cayenne. Simmer for 10–15 minutes to blend flavors.
  5. Use an immersion blender to puree until smooth and creamy.
  6. Stir in coconut milk (or cream), maple syrup, and apple cider vinegar. Adjust seasoning to taste.
  7. Garnish with crispy sage, pumpkin seeds, or a swirl of coconut milk before serving.

Notes

For a lighter version, use almond milk or just thin with more vegetable stock.

Swap apple with pear for a different sweetness.

Add curry powder or smoked paprika for extra flavor depth.

Soup can be stored in the fridge for up to 4 days or frozen for 3 months.

To make vegan: use coconut oil and coconut milk.

Recipe is naturally gluten-free.

Nutrition

Find it online: https://justsosavory.com/roasted-butternut-squash-soup/