Dare I say that I can finally feel a hint of fall? The air is definitely changing here in Texas, even though it is still pretty hot compared to some other parts of the country, it's feels pretty great to me. I had the windows open all weekend and definitely felt the fall baking bug and soup cravings hitting me hard. Anyone else have this happening right now? My roasted butternut squash and apple soup with sage oil is going to cure your soup hankering by giving you a hug from the inside!
Butternut squash is one of my favorite fall vegetables. I love it in salads, served by itself as a delicious side, or in a soup! In this case, it's the star of my new favorite fall soup! This recipe is super creamy, luscious, and so satisfying in every way possible. Of course I made grilled cheeses to dunk inside our bowls, but if you aren't into that kind of thing, then you can totally omit that part. And by that kind of thing, I mean ooey gooey cheesy deliciousness. I mean go big or go home right?
This dish is perfect to whip up on any night of the week and I guarantee even your picky eaters will slurp up every last bite of goodness!
- 1 Large Butternut Squash or 4 Cups, peeled, seeded, and diced
- 2 Honeycrisp Apples, peeled, cored and diced (Feel free to swap for any apples you have on hand)
- 1/4 Cup Olive Oil + 2 Tbsp.
- 1 Tbsp. Kosher Salt
- 1/2 Tbsp. Cracked Black Pepper
- 1 Pinch of Nutmeg
- Tbsp. Butter
- 1 Onion, diced
- 4 Cups of Chicken Stock
- 1/4 Cup Heavy Cream
- 10 Fresh Sage Leaves
- Preheat oven to 425 Degrees.
- In a small sauce pan add 1/4 cup of olive oil and sage leaves and heat over medium heat until the sage becomes fragrant. Remove the sage leaves and reserve the oil until soup is done.
- Add diced butternut squash and apples to a baking pan and coat with 2 tablespoons of olive oil along with kosher salt and pepper and toss to coat evenly.
- Roast for 35-45 minutes until apples and squash are tender.
- Heat 1 tablespoon of butter in a large pot over medium heat and add diced onion and sauté for 2-3 minutes.
- Add in the roasted squash and apples along with any juices on the pan to the pot of onions.
- Add chicken stock to the pot and with a immersion blender, blend until all the veggies are smooth. You can alternatively puree the onions, squash, and apples in a blender and then add back to the pot and add chicken stock after it's pureed.
- Cook the soup for 10 minutes and then add in heavy cream.
- Taste test and add more salt or pepper at this time along with a pinch of nutmeg and stir.
- To serve, drizzle the sage oil over top of each soup bowl and serve immediately.
This soup tastes like fall and is seriously so easy and so delicious! I hope you love it!