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Autumn Butternut Squash Soup with Apple Cider and Sage

This squash soup is prepared by roasting butternut squash until tender, then blending it into a smooth purée. It features the subtle sweetness of the squash enhanced with apple cider, seasoned with nutmeg, and finished with toasted sage leaves for a fragrant, velvety final texture. The soup is served warm, showcasing a rich, cream-like consistency with a hint of brightness from the cider and sage.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash halved, seeded, peeled
  • 2 tablespoons olive oil for roasting
  • 1 cup apple cider for flavor enhancement
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/4 teaspoon nutmeg ground
  • 1 bunch sage fresh, leaves separated
  • 2 cups vegetable broth
  • to taste salt and pepper
  • 1 tablespoon butter optional, for sautéing

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Small skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Place the halved butternut squash on a baking sheet, drizzle with olive oil, and roast for about 40-45 minutes until the flesh is very soft and slightly caramelized at the edges.
  2. While the squash roasts, heat a small amount of olive oil or butter in a large pot over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
  3. Once the squash is cool enough to handle, scoop out the flesh into the pot. Pour in the apple cider and vegetable broth, then add the ground nutmeg and season with salt and pepper.
  4. Bring the mixture to a gentle simmer, then use an immersion blender or transfer carefully to a blender to purée until smooth and velvety. Return to the pot if needed, and simmer for an additional 5-10 minutes to allow flavors to meld.
  5. Meanwhile, heat a small skillet over medium heat. Add fresh sage leaves and toast until crispy and fragrant, about 1-2 minutes. Remove and set aside.
  6. Taste the soup and adjust seasoning with more salt, pepper, or cider if desired. Ladle the hot soup into bowls, garnish with the toasted sage leaves, and if you like, add a dollop of cream or swirl of olive oil for extra richness.
  7. Serve immediately while warm, enjoying the rich, smooth texture complemented by the aromatic sage topping.

Notes

For an extra depth of flavor, sauté the roasted squash with a teaspoon of butter before blending. You can also garnish with additional toasted seeds or a splash of apple cider vinegar for brightness.