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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: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Pork roast: Shoulder or butt works best for tenderness
  • Apple cider: Adds natural sweetness and acidity
  • Onion: Builds a savory base
  • Garlic: Adds depth and warmth
  • Apples: Reinforce the cider flavor and soften into the sauce
  • Chicken or vegetable broth: Keeps the roast moist
  • Olive oil: For searing
  • Salt: Enhances all flavors
  • Black pepper: Adds mild heat
  • Fresh thyme or rosemary: Subtle herbal finish

Equipment

  • Dutch oven or roasting pan: For even cooking
  • Large skillet: For searing the pork
  • Tongs: Easy handling
  • Sharp knife and cutting board: For prep and slicing

Method
 

  1. Preheat the oven: Set to 325°F (165°C)
  2. Season the pork: Salt and pepper generously
  3. Sear the roast: Brown all sides in a hot skillet with olive oil
  4. Prepare the base: Add onions, garlic, and apples to the roasting pan
  5. Add liquids: Pour in apple cider and broth
  6. Roast covered: Cook low and slow until fork-tender
  7. Uncover briefly: Allow the top to brown slightly if desired
  8. Rest and slice: Let sit before slicing or shredding

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.