The weather is starting to cool down, which means it’s time for some hearty and warming soups. This Butternut Squash Soup with Apple and Sage is the perfect soup for a cold fall day. It’s creamy, flavorful, and packed with nutrients.
The roasted butternut squash and tart apples give the soup a rich and complex flavor, while the fresh sage adds a touch of sweetness and earthiness. The soup is also thickened with a bit of cream, which gives it a luxurious texture.
This soup is easy to make and can be easily customized to your liking. You can add more or less cream, depending on your preference. You can also add other ingredients, such as chopped walnuts, roasted red peppers, or dried cranberries.
This soup is perfect for a weeknight meal or a weekend brunch. It’s also great for meal prep. Simply make a big batch of soup and freeze it for later. When you’re ready to eat, simply thaw the soup and reheat it.
Butternut Squash Soup with Apple and Sage
Ingredients:
- 1 medium butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tart apples, peeled, cored, and chopped
- 1 teaspoon dried sage
- 6 cups vegetable or chicken broth
- Salt and pepper to taste
- (Optional) 1/4 cup heavy cream
- (Optional) Crispy sage leaves for garnish
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss the butternut squash with the olive oil on a baking sheet.
- Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, heat the olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the apples and sage and cook for 2-3 minutes more.
- Add the roasted butternut squash and broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the flavors have melded.
- Puree the soup until smooth using an immersion blender or a blender.
- Season with salt and pepper to taste.
- (Optional) Stir in the heavy cream.
- (Optional) Garnish with crispy sage leaves.
Enjoy.
Here are some tips for making this soup:
- If you don’t have a food processor or immersion blender, you can mash the soup with a potato masher.
- For a creamier soup, add more heavy cream or half and half.
- If you want a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- Garnish with additional sage leaves, chopped fresh parsley, or a dollop of sour cream.
This soup is best served hot, but it can also be made ahead of time and stored in the refrigerator for up to 3 days.
To serve:
Ladle the soup into bowls and garnish with a dollop of sour cream, a sprinkle of sage, and a few croutons.
What Flavors Go Best With Butternut Squash?
Butternut squash has a naturally sweet and nutty flavor, so it pairs well with both sweet and savory flavors. Here are some of the most popular flavor combinations with butternut squash:
Sweet:
- Cinnamon
- Nutmeg
- Ginger
- Maple syrup
- Honey
- Brown sugar
- Apples
- Pears
- Cranberries
Savory:
- Sage
- Thyme
- Rosemary
- Garlic
- Onion
- Bacon
- Sausage
- Walnuts
- Pecans
- Parmesan cheese
You can also experiment with other flavors, such as cardamom, cloves, or cayenne pepper. The possibilities are endless.
Why Does My Butternut Squash Soup Taste Bitter?
There are a few reasons why your butternut squash soup might taste bitter.
- The squash was not ripe. Butternut squash that is not ripe can have a bitter taste. When choosing a butternut squash, look for one that is firm and heavy for its size. The skin should be smooth and free of blemishes.
- The squash was not cooked properly. If the squash is not cooked long enough, it can also have a bitter taste. The squash should be cooked until it is soft and easily pierced with a fork.
- The squash was exposed to extreme temperatures or pests. Butternut squash that has been exposed to extreme temperatures or pests can also develop a bitter taste. If you are unsure about the quality of the squash, it is best to avoid using it.
If your butternut squash soup tastes bitter, there are a few things you can do to try to improve the flavor.
- Add a sweetener. A small amount of honey, maple syrup, or brown sugar can help to balance out the bitterness of the squash.
- Add a dairy product. A splash of milk, cream, or yogurt can also help to mellow the bitterness.
- Add other flavors. Aromatic herbs and spices, such as ginger, cinnamon, or nutmeg, can help to mask the bitterness of the squash.
Nutritional Facts
- Serving size: 1 cup (240 mL)
- Calories: 231
- Fat: 7 g
- Saturated fat: 1 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Sugar: 10 g
- Protein: 4 g
- Potassium: 560 mg
- Vitamin A: 250% DV
- Vitamin C: 20% DV
- Calcium: 6% DV
- Iron: 6% DV
Is Butternut Squash Soup with Apple and Sage Healthy?
Yes, Butternut Squash Soup with Apple and Sage can be considered a healthy soup. It is a good source of vitamins A and C, as well as potassium. It is also a good source of fiber, which can help you feel full and satisfied.
Health Benefits of Butternut Squash Soup with Apple and Sage
Butternut squash soup with apple and sage is a delicious and nutritious soup that is packed with vitamins, minerals, and antioxidants. The following are some of the health benefits of this soup:
- Vitamin A: Butternut squash is a good source of vitamin A, which is important for vision, immunity, and cell growth. A cup of butternut squash soup with apple and sage provides 250% of the Daily Value (DV) for vitamin A.
- Vitamin C: Apples are a good source of vitamin C, which is an antioxidant that helps protect cells from damage. A cup of butternut squash soup with apple and sage provides 20% of the DV for vitamin C.
- Potassium: Butternut squash and apples are both good sources of potassium, which is an important mineral that helps regulate blood pressure. A cup of butternut squash soup with apple and sage provides 560 mg of potassium, which is about 13% of the DV.
- Fiber: Butternut squash, apples, and sage are all good sources of fiber, which helps keep you feeling full and satisfied, and it can also help regulate blood sugar levels. A cup of butternut squash soup with apple and sage provides 6 grams of fiber, which is about 20% of the DV.
- Antioxidants: Butternut squash, apples, and sage are all good sources of antioxidants, which help protect cells from damage. Antioxidants can help reduce the risk of chronic diseases such as heart disease, cancer, and Alzheimer’s disease.
Conclusion
Butternut squash soup with apple and sage is a delicious and warming fall soup that is perfect for a cold day. This recipe is easy to make and can be customized to your liking. The addition of apples and sage gives the soup a sweet and savory flavor that is sure to please. So next time you are looking for a delicious and comforting soup to warm you up, be sure to try this recipe.