- Soup
- American
- Make-ahead
- Oven
- Stovetop
- Blender
Ingredients
For the soup
- 1
butternut squash (about 3 lb), peeled, seeded and cut into 1-inch cubes
- 2
firm sweet-tart apples, such as Honeycrisp or Gala, peeled, cored and quartered
- 1
yellow onion, peeled and cut into 8 wedges
- 3 tbsp
olive oil
- 1 tsp
kosher salt
- 1/2 tsp
black pepper
- 3 cloves
garlic, peeled
- 4 cups
vegetable broth
- 1/2 tsp
ground cinnamon
- 1/8 tsp
freshly grated nutmeg
- 1/2 cup
heavy cream (optional)
- 1 tbsp
apple cider vinegar
salt, to taste
For the sage brown butter and topping
- 4 tbsp
unsalted butter
- 12
fresh sage leaves
- 1/3 cup
raw pepitas (pumpkin seeds)
- 1 pinch
flaky salt
- Gluten-free
- Vegetarian
Contains milk (heavy cream, unsalted butter).
Not checked: firm sweet-tart apples, such as Honeycrisp or Gala.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
425°F
- Step 2
On the baking sheet, toss the squash, apples and onion with the olive oil, kosher salt and black pepper. Spread into a single layer.
10 min
- 1 butternut squash (about 3 lb)
- 2 firm sweet-tart apples, such as Honeycrisp or Gala
- 1 yellow onion
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Step 3
Roast for 25 minutes, then scatter the garlic cloves over the pan, stir everything once and roast 10 to 15 minutes more, until the squash is very tender and browned at the edges.
40 min, hands-off · 425°F
- 3 cloves garlic
- Step 4
Scrape the roasted vegetables and apples, along with any browned bits, into a large pot. Add the broth, cinnamon and nutmeg. Bring to a simmer over medium heat and cook 10 minutes to pull the flavors together.
12 min
- 4 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/8 tsp freshly grated nutmeg
- Step 5
Blend the soup until completely smooth, working in batches and filling the blender no more than halfway with hot soup (vent the lid). Return it to the pot.
5 min
- Step 6
Stir in the cream and the vinegar, then warm through over low heat. Taste and add salt. If it is thicker than you like, thin with a splash of broth or water.
3 min
- 1/2 cup heavy cream
- 1 tbsp apple cider vinegar
- salt
- Step 7
While the soup simmers, toast the pepitas in a dry small skillet over medium heat, shaking often, until they puff and smell nutty, 3 to 4 minutes. Tip them onto a plate and sprinkle with the flaky salt.
4 min
- 1/3 cup raw pepitas (pumpkin seeds)
- 1 pinch flaky salt
- Step 8
In the same skillet, melt the butter over medium heat. Cook, swirling, until it foams and the milk solids turn golden brown and smell nutty, 3 to 4 minutes. Add the sage leaves and fry 30 seconds, until crisp, then take the pan off the heat right away.
5 min
- 4 tbsp unsalted butter
- 12 fresh sage leaves
- Step 9
Ladle the soup into bowls. Spoon the sage brown butter over each bowl, top with the crisp sage leaves and toasted pepitas, and serve.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026