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Velvety Roasted Butternut Squash and Apple Soup

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 245
Ingredients Method Nutrition

Ingredients
  

Roasted Squash & Honeycrisp Apples
  • 1 large Butternut Squash (approx 3 lbs) peeled, seeded, and cut into 1-inch cubes
  • 2 medium Honeycrisp Apples peeled, cored, and chopped into thick wedges
  • 2 medium Shallots or 1 Yellow Onion peeled and quartered
  • 5 cloves Fresh Garlic left whole in skins for gentle roasting
  • 3 tbsp Extra Virgin Olive Oil divided for roasting and finishing
  • 1 tsp Coarse Sea Salt plus more to taste
  • 1/2 tsp Freshly Cracked Black Pepper coarse grind
  • 1/4 tsp Freshly Grated Whole Nutmeg adds signature warm autumn aroma
Velvety Soup Simmer & Emulsion
  • 4 cups Low-Sodium Vegetable or Chicken Bone Broth warm rich stock
  • 4 fresh sprigs Fresh Sage divided for simmering and crisp garnish
  • 3 fresh sprigs Fresh Thyme tied with kitchen twine or leaves stripped
  • 1/2 cup Heavy Whipping Cream or rich full-fat canned coconut milk for dairy-free
  • 1.5 tbsp Pure Maple Syrup balances acidity and enhances natural squash sweetness
  • 2 tbsp European Unsalted Butter swirled in at the end for glossy restaurant finish
Artisan Garnishes & Accompaniments
  • 1/3 cup Raw Pepitas (Pumpkin Seeds) lightly toasted in a dry skillet with a pinch of sea salt
  • 6 leaves Fresh Whole Sage Leaves fried in foaming butter until shatteringly crisp
  • 4 thick slices Artisan Crusty Sourdough Bread toasted with garlic butter for dipping

Method
 

Step-by-Step Cooking Instructions
  1. Roast vegetables to caramelized perfection: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Spread the cubed butternut squash, apple wedges, shallots, and whole garlic cloves across the sheet. Drizzle with 2 tablespoons olive oil, season with salt, black pepper, and nutmeg, and toss well. Roast for 30 to 35 minutes, stirring halfway through, until squash is fork-tender and lightly browned along the caramelized edges.
  2. Squeeze roasted garlic and transfer: Remove sheet pan from oven. Squeeze the soft roasted garlic cloves out of their papery skins directly into a heavy enameled cast-iron Dutch oven or soup pot. Add the roasted squash, caramelized apples, and shallots.
  3. Simmer with aromatics: Pour in the warm vegetable or chicken broth. Add the fresh thyme sprigs and sage leaves. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and let gently simmer for 10 minutes so all roasted flavors meld into the broth.
  4. Blend until silky smooth: Remove and discard the herb stems. Use a high-power immersion hand blender directly in the pot (or transfer in batches to a countertop blender) and puree until completely smooth, glossy, and velvety with zero graininess.
  5. Stir in cream, maple & butter: Pour in the heavy whipping cream, pure maple syrup, and unsalted butter. Simmer over low heat for 3 to 4 minutes, whisking gently until the butter is fully emulsified and the bisque turns radiant golden-orange. Taste and adjust seasoning with additional sea salt or black pepper if desired.
  6. Fry sage & toast pepitas: In a small skillet, heat 1 tablespoon butter over medium heat. Add the sage leaves and fry for 45 to 60 seconds until dark green and crisp. Drain on paper towels. In the same skillet, toast the pumpkin seeds (pepitas) for 2 minutes until lightly puffed and fragrant.
  7. Garnish & serve warm: Ladle the piping-hot velvety soup into warmed stoneware bowls. Drizzle with a delicate swirl of heavy cream, scatter toasted crunchy pepitas on top, crown with crispy fried sage leaves, and serve with toasted crusty sourdough bread!

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 480mgPotassium: 620mgFiber: 6gSugar: 16gVitamin A: 14000IUVitamin C: 37.1mgCalcium: 120mgIron: 1.8mg

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