The air is starting to whisper of crisp mornings and falling leaves, and that can only mean one thing: Thanksgiving is nudging us from behind, with the glitter and joy of Christmas just a sleigh bell’s chime away.  Before we plunge headfirst into gingerbread houses and festive cookies (though believe me, those are coming!), I wanted to share a little slice of autumnal comfort that feels like a warm hug in a bowl.  This Roasted Butternut Squash & Apple Soup is more than just a recipe; it’s the essence of cozy evenings, the precursor to holiday gatherings, and a delicious way to savor the best of the season.

What makes this soup so special?  We’re taking advantage of the magic of roasting.  By caramelizing the butternut squash, apple, and onion, we unlock a depth of flavor that simmers simply can’t achieve.  And the secret ingredient that truly elevates it?  Fresh sage, whose earthy, aromatic notes dance beautifully with the sweetness of the squash and apple.

Get ready to fill your kitchen with the most delightful aromas!

The Coziest Roasted Butternut Squash & Apple Soup

This recipe celebrates simple, seasonal ingredients transformed into a luxurious, velvety soup. It’s perfect for a weeknight dinner, a comforting lunch, or even an elegant starter for a fall gathering.

Yields: 4-6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 1 medium-large butternut squash (approx. 2-2.5 lbs), peeled, deseeded, and cut into 1-inch cubes
• 1 large apple (e.g., Honeycrisp, Fuji, Gala), cored and cut into large chunks
• 1 large yellow onion, peeled and roughly chopped
• 2-3 sprigs fresh sage, leaves picked and finely chopped
• 2-3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4-6 cups vegetable or chicken broth (start with 4 cups, add more if needed for desired consistency)
• Optional: 1-2 tablespoons maple syrup, for extra sweetness

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the cubed butternut squash, apple pieces, and chopped onion.  Drizzle with olive oil, sprinkle generously with salt and pepper, and then add the freshly chopped sage.  Toss everything together until well coated.
3. Spread the seasoned squash, apple, and onion in a single layer on your prepared baking sheet.  Roast for 30 minutes, or until the vegetables and apple are tender and lightly caramelized.  The edges of the squash should be slightly browned, and your kitchen will smell absolutely incredible!
4. Carefully transfer all the roasted goodness from the baking sheet into a large, heavy-bottomed soup pot or Dutch oven.
5. Pour in 4 cups of broth. Using an immersion (hand) blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (be very careful when blending hot liquids – blend in small batches and leave the vent cap open to allow steam to escape).
6. Place the pot back on the stove over medium-low heat. Taste the soup and season with additional salt and pepper as needed. If you desire a touch more sweetness, stir in 1-2 tablespoons of maple syrup. Add more broth if you prefer a thinner consistency.
7. Ladle the hot soup into bowls. For an extra touch, garnish with a swirl of cream (dairy or coconut), a few toasted pumpkin seeds, or a fresh sage leaf (or both).  We love to have ours with my homemade sourdough focaccia…just saying 😉.

This soup is pure autumn comfort in a bowl. The roasted method truly brings out the best in each ingredient, creating a symphony of sweet, savory, and earthy flavors. It’s naturally gluten-free, and easily made vegan by using vegetable broth.

Give this recipe a try this season—I promise it will become a new favorite in your fall rotation! Let me know in the comments below if you make it and what you think!