Butternut Squash Soup with Green Apple and Fresh Sage – A Cozy Fall Favorite

As the leaves start to turn and sweater weather sets in, there’s nothing quite like a warm bowl of butternut squash soup to bring comfort and flavor to your table. This Butternut Squash Soup with Green Apple and Fresh Sage offers a delightful twist on the classic recipe. The sweetness of roasted squash meets the tart brightness of green apple, while fragrant fresh sage infuses every spoonful with earthy depth. It’s the perfect balance of savory and sweet—elegant enough for a holiday starter and simple enough for a weeknight dinner.

Why You’ll Love This Recipe

Rich and Creamy: Roasting the squash enhances its natural sweetness and velvety texture.
A Flavorful Fall Combo: Green apple adds a gentle acidity that cuts through the richness, while sage delivers a woodsy warmth.
Healthy and Wholesome: Naturally gluten-free and easy to make dairy-free or vegan by replacing the butter with olive oil, chicken broth with veggie broth and cream with coconut milk.
Great for Meal Prep: Make a big batch and enjoy throughout the week or freeze portions for later.

Butternut Squash Soup with Green Apple and Fresh Sage Recipe

Ingredients List:

1 large butternut squash. If your squash are small, then use 2.
2 tablespoons of butter
2 Granny Smith apples, peeled, cored, and chopped
1 large onion, chopped
Fresh sage leaves (minced), or 1-2 tablespoons dried sage
3 cups vegetable or chicken broth
2 cups water
Salt
Black pepper
1/3 cup whole milk

Cooking Instructions:

Preheat the oven to 425 degrees F.
Line a baking sheet with aluminum foil.
Cut the butternut squash in half the long way (see images in blog post). Scoop out all the seeds.
Place the squash cut-side-up on the lined baking sheet. Brush with 1 tablespoon melted butter, and then season very generously with salt and pepper.
Roast the squash in the oven for about 55 minutes. Before removing the squash from the heat, stick a fork in to make sure the squash has cooked all the way through. It should easy penetrate the squash if it has cooked enough. Remove from the oven and set aside.
While your squash has been baking, chop the apples and onion.
In a large skillet pan, melt the second tablespoon of butter. Add the apples and onions. Stir in the sage, salt and pepper.
Cook over medium heat until softened, about 7-10 minutes.
Use a spoon to scoop the flesh of the butternut squash and put into an extra large pot. Throw away the skins. Then add the apples and onions mixture into the pot.
Add the broth and water to the pot. Depending on your tastes, you can add more salt and pepper.
Bring the pot to a boil over a medium heat. Reduce the heat to medium low and simmer for 15-20 minutes. Try breaking up any large pieces of squash.
Turn off the heat and stir in the whole milk.
For the final step, I blended the soup in my blender. I had to transfer it over in small batches. Also make sure to let the steam escape and don’t overfill your blender.
Serve! You can add a dollop of sour cream and/or pepita seeds for some extra creaminess and flavor!

Tips for the Best Butternut Squash Soup

Make it Ahead

This soup tastes even better the next day as the flavors deepen overnight.

Vegan?

Skip the cream and use coconut milk or oat milk for a dairy-free finish.

Spice it Up

Add a pinch of cayenne or curry powder for a different twist.

Batch and Freeze

Cool completely and freeze in airtight containers for up to 3 months.

What to Serve with Butternut Squash Soup

Crusty sourdough bread or cornbread
A crisp fall salad with spinach or arugula, pear, and walnuts
Grilled cheese sandwiches or a warm panini
Holiday main dishes like honey baked ham or turkey
Apple cider or a chilled white wine like Sauvignon Blanc

A Soup That Celebrates the Season

This Butternut Squash Soup with Green Apple and Fresh Sage is more than just a cozy meal—it’s a celebration of autumn’s best flavors. Whether you’re planning a Thanksgiving menu or just want something warm to come home to on a chilly night, this recipe is sure to hit the spot.