This Butternut Squash Apple Soup is a rich, velvety blend of roasted squash and sweet apples with just a hint of spice. Topped with crunchy, herby sage parmesan croutons, it’s the perfect warm hug in a bowl — ideal for fall gatherings, chilly nights, or comforting make-ahead lunches.
Why You Will Love This Recipe
- Naturally sweet and savory blend of flavors
- Easy to prepare in one pot
- Great for meal prep and freezes well
- Topped with crispy homemade croutons
- Gluten-free adaptable (just swap the bread)
Butternut Squash Apple Soup with Sage Parmesan Croutons – Cozy, Creamy, and Full of Fall Flavor
There’s something deeply satisfying about a hot bowl of soup when the air turns cool and crisp. This Butternut Squash Apple Soup is everything you want in a fall dish — warm, nourishing, and just the right mix of sweet, savory, and spicy.
The combination of roasted squash and apples creates a luxurious texture that’s naturally creamy, even without heavy cream. The apples bring brightness and gentle tartness, balancing the buttery sweetness of the squash.
This soup gets a subtle complexity from sautéed onions, a touch of nutmeg, a little cayenne for warmth, and salt to bring it all together. The result is deeply comforting but also layered with flavor.
And then there are the croutons. These aren’t just any croutons — they’re tossed with olive oil, fresh sage, and parmesan cheese, then baked until perfectly golden. Their crispy texture and herby punch take this soup to another level.
This dish fits any moment: cozy weeknight dinner, elegant starter for a fall dinner party, or a batch-cooked lunch that makes you excited for leftovers. It’s vegetarian, naturally gluten-free if desired, and endlessly customizable.
You can blend the soup until ultra-smooth or leave a bit of texture — it’s delicious either way. Want it thinner? Add more broth. Want it spicier? Increase the cayenne.
The best part? It’s easy. Just roast and simmer your way to the perfect fall meal, and don’t forget to make extra croutons — they disappear fast.
Whether you serve it as an appetizer or a main dish with crusty bread or salad, this soup always gets compliments.
It’s proof that a few humble ingredients can become something special when cooked with care.
Servings
Serves: 6
Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Soup
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped (about 3 cups)
- 2 large butternut squash (5 lbs total), peeled and cubed
- 4 medium apples (sweet-tart mix), peeled and diced
- 3–4 cups low sodium chicken stock
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
For the Sage Parmesan Croutons
- 6 cups cubed sourdough or whole grain bread
- 3 tablespoons olive oil
- 2 tablespoons minced fresh sage
- 1/2 teaspoon kosher salt
- 3 tablespoons freshly grated parmesan
Instructions
Make the Soup:
- In a large pot, heat olive oil over low heat. Add chopped onions and cook 15–20 minutes until tender.
- Add squash, apples, and 2 cups of stock. Bring to a boil.
- Reduce heat to low, cover, and simmer 20–30 minutes until vegetables are soft.
- Use immersion blender or food processor to puree until smooth. Return to pot.
- Stir in remaining stock to desired consistency.
- Season with salt, nutmeg, black pepper, and cayenne. Adjust to taste.
Make the Croutons:
- Preheat oven to 375°F (190°C).
- Toss bread cubes with olive oil, sage, and salt. Spread on baking sheet.
- Bake for 10–12 minutes, tossing halfway through, until golden.
- Sprinkle with parmesan, toss again, and set aside.
Serve:
- Ladle soup into bowls and top with sage parmesan croutons. Serve warm.
Tips
- Use a mix of tart and sweet apples for best flavor.
- Add more stock for a thinner soup.
- Substitute vegetable broth for vegetarian version.
- Croutons can be made ahead and stored airtight.
- Freeze soup in portions for future meals.
