Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4 to 6
Ingredients
1 medium butternut squash (about 2 to 3 lbs), peeled, seeded, and cubed
2 crisp apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
1 medium yellow onion, diced
2 tablespoons olive oil or melted butter
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon dried sage (or 1 tablespoon fresh chopped sage)
3 to 4 cups vegetable or chicken broth
Optional toppings: toasted pumpkin seeds, a drizzle of heavy cream, or crispy crumbled bacon
Instructions
Roast the produce. Preheat your oven to 400°F. Toss the cubed squash, chopped apples, and diced onion on a large baking sheet with olive oil, salt, pepper, and sage. Spread in an even layer.
Bake until tender. Roast for 30 to 35 minutes, stirring halfway through, until the squash is fork-tender and lightly caramelized at the edges.
Blend until smooth. Transfer the roasted vegetables and apples into a large pot or blender. Add 3 cups of broth and blend until creamy, adding the remaining cup of broth as needed to reach your preferred thickness.
Simmer and serve. Warm the soup over medium-low heat for 5 minutes. Taste and adjust salt or pepper before serving hot with your favorite toppings.