"Roasted Butternut Squash & Apple Soup with crispy sage, brown butter & apple chips✨✨"
Roasted Butternut Squash and Apple Soup
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A Note from Feedfeed
This Roasted Butternut Squash and Apple Soup is perfect for fall! It's creamy, comforting, and best of all big on flavor!
Check out our Squash (& Sweet Potato) Soups feed for 100 wweet and savory soups that are perfect for cold weather!
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- Recipe Card
Prep time 1hr
Cook time 2hrs
Serves or Makes: 6
Recipe Card
ingredients
- 1 (about 2.5 pounds) butternut squash
- 4 apples, plus more for garnish
- bunch of fresh sage
- bunch of fresh thyme
- 4 bay leaves
- 6 cups chicken stock, (or vegetable stock)
- 2 small onions, chopped
- 5 cloves of garlic, smashed
- 1 cup full fat coconut milk, (heavy cream or crème fraîche works too)
- olive oil
- salt
- 1/2 teaspoon black peppercorns
- 1 tablespoon honey
- umami spice, (a blend of ground mushrooms, thyme, ground mustard seed, salt & pepper & crushed red pepper)
- 4 tablespoons salted butter
Method
Step 1
Preheat oven to 350°F.
Step 2
Cut squash in half, cut off the neck and set aside. scoop out seeds from the bulb and set aside. brush both sides with olive oil, sprinkle with salt & pepper & put sprigs of fresh sage inside. Place cut side down on a baking sheet lined with parchment paper. Cut up 4 apples, drizzle with olive oil, salt and pepper. Bake the apples with squash for an hour.
Step 3
Peel and cube the squash from the neck and add to a large pot with 2 tablespoons of olive oil, onions, garlic, and a pinch of salt. Cook on low for 5 minutes.
Step 4
Stir in 1 tablespoon honey and cook for a few more minutes. Add 6 cups chicken or vegetable stock and herbs, 8 sprigs of thyme, 4 bay leaves & 1/2 teaspoon black peppercorns. Simmer 15 minutes.
Step 5
Clean the seeds, drizzle with olive oil, salt, pepper, and bake until they’re golden and crispy.
Step 6
For the apple chips: slice one apple very thin with a mandoline and add to a baking pan with a rack or air fryer basket, fry/bake until they crisp up.
Step 7
Scoop out the roasted squash and add to the pot along with the apples, 1 teaspoon ground nutmeg & 1 teaspoon umami blend. Simmer for 30 minutes.
Step 8
Heat the salted butter over medium heat and add fresh sage leaves. Fry a few minutes until crisp and remove from the pan. Save the brown butter to garnish.
Step 9
Remove the soup from heat, discard herbs and purée. Stir in the coconut milk (or cream) and adjust spice to taste.
Step 10
Ladle into bowls and garnish with more cream, brown butter, crispy sage, apple chips and roasted squash seeds.