Roasted Apple and Butternut Squash Soup with Sage

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A silky, warming soup featuring roasted butternut squash and apples accented by fragrant fresh sage for a subtle autumnal sweetness. This American-inspired Halloween recipe (vegetarian), ready in about 60 minutes, pairs butternut squash, apple, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 2 lbs), peeled and cubed butternut squash
• 2 medium Granny Smith, peeled, cored, and chopped apple
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 8 leaves, chopped fresh sage leaves
• 4 cups vegetable broth
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cinnamon stick
• 1 cup unsweetened almond milk

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 lbs peeled and cubed butternut squash and 2 chopped Granny Smith apples with 2 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet. Spread evenly and roast for 30 minutes until tender and caramelized.
2. Step 2: While squash and apples roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 6-7 minutes until soft and translucent. Add 4 minced garlic cloves and 8 chopped fresh sage leaves; cook for 1-2 minutes until fragrant.
3. Step 3: Add the roasted squash and apples to the pot along with 4 cups vegetable broth, 1 1/2 tsp salt, 3/4 tsp black pepper, 1/4 tsp ground nutmeg, and 1 cinnamon stick. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to meld flavors.
4. Step 4: Remove the cinnamon stick. Using an immersion blender, puree the soup until smooth and creamy. Stir in 1 cup unsweetened almond milk and warm through for 3 minutes before serving.