There is something incredibly comforting and soul-warming about a bowl of Roasted Winter Squash and Apple Soup with Sage Recipe. This beautifully vibrant soup combines the natural sweetness of roasted acorn squash and Honeycrisp apple with the earthy aroma of sage, creating a harmonious melody of flavors that feels like a warm hug on a chilly day. Perfectly balanced with a hint of Chinese five spice and mellow garlic, it’s a recipe that’s as nourishing as it is delicious, making it a must-have for anyone craving that cozy, homemade vibe with every spoonful.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating the magic of this soup. Each component plays a vital role, from the rich creaminess of the squash to the spicy-sweet notes of the apple, all culminating in a dish bursting with color, flavor, and texture.
- 2 acorn squash: These provide a naturally sweet and creamy base that roasts beautifully to deepen flavor.
- 1 tablespoon olive oil: Adds richness and helps the spices stick to the squash for an even roast.
- 1 teaspoon Chinese five spice powder: A unique blend that introduces warm, aromatic hints complementing the sweetness.
- 1 teaspoon sea salt, divided: Enhances and balances the natural flavors of all the ingredients.
- 1 large yellow onion, halved: Roasts to a sweet depth that builds the savory backbone of the soup.
- 1 head garlic, halved: Roasting transforms garlic into a mellow, almost sweet flavor that enriches the soup.
- 1 large Honeycrisp apple, cored and quartered: Adds a crisp, bright contrast that lifts the earthiness of the squash.
- 3 cups vegetable broth: Provides a flavorful liquid base that blends everything together seamlessly.
- 12 sage leaves (finely chopped or fried*): Sage brings a fragrant, woodsy note that is classic and comforting with autumnal dishes.
- Optional – 2 tablespoons heavy cream: For a touch of indulgence and silky smooth texture when desired.
How to Make Roasted Winter Squash and Apple Soup with Sage Recipe
Step 1: Prepare Your Oven and Squash
Preheat your oven to 375 degrees Fahrenheit to get it ready for roasting. Then, carefully cut the acorn squash in half and scoop out the seeds along with any stringy bits. Quarter the squash so it will roast evenly, setting you up for perfectly caramelized pieces packed with flavor.
Step 2: Season and Arrange for Roasting
Place the squash quarters on a parchment-lined baking sheet and brush each piece with olive oil. Sprinkle half of the sea salt and the Chinese five spice powder evenly on top. Nestle the halved onion, halved garlic head, and quartered apple pieces alongside the squash. This setup allows all ingredients to roast together, melding their flavors naturally while developing those irresistible caramelized edges.
Step 3: Roast the Vegetables
Roast everything for about 50 to 60 minutes, checking toward the end to ensure the squash is tender and caramelized. You’ll know it’s ready when a fork pierces the flesh easily and the edges have that gorgeous golden-brown color. Roasting creates a depth of flavor that transforms simple ingredients into something truly special.
Step 4: Blend to Perfection
Once roasted, let the vegetables cool slightly. Scoop the squash flesh away from its skin and add it to your blender. Peel the papery skin off the roasted onion and add the onion along with roasted garlic cloves, the roasted apples, and the vegetable broth. Blend everything for 1 to 2 minutes until the soup is completely creamy and smooth, free of any lumps. This step turns all those roasted treasures into silky comfort in a bowl.
Step 5: Finish with Sage and Cream
For the perfect finishing touch, stir in finely chopped sage leaves or top the soup with fried sage leaves for a crispy, fragrant garnish. If you want to elevate the creaminess, swirl in a couple of tablespoons of heavy cream. This extra richness isn’t necessary but it definitely turns this wholesome soup into a luscious treat.
How to Serve Roasted Winter Squash and Apple Soup with Sage Recipe
Garnishes
A sprinkle of crispy fried sage leaves adds beautiful color and an aromatic crunch that pairs wonderfully with the soup’s smooth texture. A drizzle of heavy cream or a swirl of Greek yogurt can also bring a lovely visual contrast and a bit of cooling richness.
Side Dishes
This soup loves company! Serve it alongside crusty artisan bread or warm, buttery dinner rolls to soak up every last drop. For a heartier meal, pair it with a simple mixed greens salad tossed in a tangy vinaigrette that cuts through the soup’s natural sweetness.
Creative Ways to Present
For a stunning presentation, ladle the soup into colorful bowls and finish with a few fried sage leaves resting on top. You can also serve it in hollowed-out acorn squash halves for a rustic, seasonal touch that will wow your guests. Little toasted pumpkin seeds scattered on the surface add an unexpected crunch and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Winter Squash and Apple Soup with Sage Recipe in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it an excellent make-ahead option for busy weekday lunches or quick dinners.
Freezing
This soup freezes beautifully. After it cools completely, pour it into freezer-safe containers or heavy-duty zip-lock bags and freeze for up to 3 months. Just remember to leave some headspace for expansion, so the container doesn’t crack.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent scorching. If you froze it, thaw it overnight in the refrigerator before warming. Adding a little extra broth or water while reheating can help restore its perfect soup-like consistency.
FAQs
Can I use a different type of squash?
Absolutely! While acorn squash offers a lovely balance of sweetness and texture, you can substitute butternut or kabocha squash for a variation that’s just as delicious.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as it uses only whole vegetables, fruit, and broth. Just double-check your vegetable broth to ensure it doesn’t contain any gluten additives.
Can I make this soup vegan?
Definitely! Simply omit the optional heavy cream or swap it for a plant-based alternative like coconut cream or cashew cream to keep it vegan-friendly.
How can I get that deep roasted flavor if I don’t have an oven?
While roasting in the oven intensifies flavors best, you can gently sauté diced squash, apple, onion, and garlic in a heavy-bottomed pan with oil until caramelized, then proceed with blending. The flavor will be slightly different but still fabulous.
What’s the best way to store sage leaves?
Fresh sage lasts longer if wrapped in a damp paper towel inside a resealable bag in the fridge. You can also freeze sage leaves in ice cube trays with a little water or oil to preserve their aroma and flavor for future recipes.
Final Thoughts
If you’re looking for a soup that’s both nourishing and packed full of cozy, welcoming flavors, the Roasted Winter Squash and Apple Soup with Sage Recipe is a true champion. It’s easy to make yet feels elegant and special, perfect for sharing with friends or enjoying all to yourself on a chilly evening. Grab your ingredients, get roasting, and let this soup fill your kitchen and your heart with warmth.
Print
Roasted Winter Squash and Apple Soup with Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Winter Squash Soup is a comforting and nutritious dish featuring roasted acorn squash, apples, and aromatic Chinese five spice powder. Roasting the vegetables brings out rich caramelized flavors, which are then blended into a creamy, flavorful soup perfect for chilly days. The addition of sage and optional heavy cream elevate the soup to a cozy gourmet level.
Ingredients
Main Ingredients
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt, divided
- 1 large yellow onion, halved
- 1 head garlic, halved
- 1 large Honeycrisp apple, cored and quartered
- 3 cups vegetable broth
- 12 sage leaves (finely chopped or fried*)
- Optional – 2 tablespoons heavy cream
Instructions
- Preheat Oven: Heat your oven to 375°F (190°C) to prepare for roasting the squash and accompanying vegetables.
- Prepare Squash: Cut the acorn squash in half and scoop out the seeds and stringy bits. Then, quarter the squash pieces for even roasting.
- Arrange and Season: Place the squash quarters on a parchment-lined baking sheet. Brush them with olive oil and sprinkle with Chinese five spice powder and half of the sea salt. Add halved onions, garlic heads, and quartered apples to the sheet.
- Roast Vegetables: Roast in the oven for 50 to 60 minutes until the squash is caramelized and tender enough to pierce easily with a fork.
- Prepare for Blending: Allow the roasted squash to cool slightly. Then, scoop out the flesh from the skin and place it into a blender. Peel the papery skin from the roasted onions and add to the blender. Squeeze the roasted garlic cloves out of their skins and add them along with the roasted apples and vegetable broth.
- Blend Soup: Blend the mixture for 1 to 2 minutes until the soup is smooth and creamy with no chunks remaining.
- Finish and Serve: Optional – garnish the soup with a drizzle of heavy cream and sprinkle with finely chopped or fried sage leaves to add aroma and flavor before serving.
Notes
- You can save and roast the squash seeds separately as a crunchy garnish.
- Fried sage leaves add a crispy texture and enhanced flavor compared to raw chopped sage.
- The soup can be made vegan by omitting the optional heavy cream or substituting with a plant-based cream alternative.
- Adjust salt to taste after blending if needed.
- This recipe can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
