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Easy Creamy Butternut Squash Soup with Crispy Sage

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A velvety smooth butternut squash soup with a secret ingredient—apple—that brightens the flavor without making it sweet. Topped with crispy sage leaves, this comforting fall soup comes together in under 45 minutes and is naturally vegan and gluten-free.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium apple (Honeycrisp or Fuji), peeled and chopped
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup full-fat coconut milk
  • 20–25 fresh sage leaves, plus more for garnish
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • Optional garnish: toasted pumpkin seeds, balsamic glaze, or coconut cream

Instructions

  1. Prep the squash (10 minutes). Cut off both ends of the butternut squash, then peel it with a vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cube the flesh into 1-inch pieces.
  2. Sauté the aromatics (8 minutes). Heat 2 tablespoons of olive oil and the butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent and starting to brown at the edges. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Cook the squash and apple (15 minutes). Add the cubed butternut squash and chopped apple to the pot. Stir to coat. Cook for 5 minutes, stirring occasionally. Add the salt, pepper, and nutmeg, then pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes until the squash is tender.
  4. Blend until smooth (3 minutes). Remove the pot from heat. Use an immersion blender directly in the pot, blending until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then carefully blend in batches.
  5. Add the coconut milk (2 minutes). Stir in the coconut milk. Taste and adjust seasoning. Keep the soup on low heat while you make the crispy sage.
  6. Crisp the sage (5 minutes). In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pat the sage leaves completely dry. Place them in the hot oil in a single layer. Cook for 30-45 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  7. Serve immediately. Ladle the soup into bowls. Top with a few crispy sage leaves and any other garnishes you like.

Notes

Don’t skip drying the sage to avoid splattering. Toast the nutmeg with the garlic for extra flavor. Taste as you go—sweetness of squash varies. Soup tastes even better the next day. For a thicker soup, use 3 cups of broth instead of 4. For a thinner soup, add more broth or water. To make it vegan, substitute butter with an extra tablespoon of olive oil.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, vegan soup, gluten-free soup, crispy sage, easy soup recipe

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