There is something truly magical about cozying up with a warm bowl of soup that carries the flavors of fall in every spoonful. This Roasted Acorn Squash Soup with Apple and Sage Recipe is exactly that kind of comforting delight. Combining the natural sweetness of roasted acorn squash, the crisp fruitiness of Honeycrisp apple, and the earthy aroma of sage, this soup brings a beautiful balance of flavors that feels both luxurious and down-to-earth. Whether you’re looking for a soul-soothing lunch or a stunning starter for a dinner party, this recipe will quickly become one of your fall favorites.
Ingredients You’ll Need
The greatness of this soup truly lies in its simplicity. Every ingredient plays a vital role in creating a rich texture, a layered flavor profile, and a warm color palette that’s as inviting as it is delicious.
- Acorn squash: The star of the dish, roasted to bring out its natural sweetness and creamy texture.
- Olive oil: Used to lightly coat the squash and veggies for roasting, enhancing caramelization.
- Chinese five spice powder: Adds a subtle warmth and complexity with hints of cinnamon and clove.
- Sea salt: Essential for seasoning and balancing flavors throughout the soup.
- Yellow onion: Roasting mellows it beautifully, contributing a sweet and savory depth.
- Garlic: Roasted to bring softness and a mellow garlic flavor that’s never overpowering.
- Honeycrisp apple: Introduces a crisp, juicy sweetness that lifts the soup’s profile.
- Vegetable broth: The liquid base that blends all the flavors together without masking them.
- Sage leaves: Finely chopped or fried, these provide a woodsy herbal note that rounds out the soup.
- Heavy cream (optional): For those who want an extra touch of richness and silkiness.
How to Make Roasted Acorn Squash Soup with Apple and Sage Recipe
Step 1: Preparing your oven and squash
Start by heating your oven to 375 degrees Fahrenheit. While it warms up, carefully cut the acorn squash in half, scooping out the seeds and all the stringy bits. Don’t throw those seeds away—you can roast them separately for a crunchy snack! Then, quarter the squash halves so they cook evenly and roast faster.
Step 2: Seasoning and arranging the roasting pan
Lay the squash pieces flat on a baking sheet lined with parchment paper. Brush them generously with olive oil so they caramelize beautifully. Sprinkle the Chinese five spice powder over the squash, followed by half of your sea salt. Add the halved onion, halved garlic head, and the quartered Honeycrisp apple to the pan for roasting alongside the squash. This growing medley will deepen in aroma and flavor as it bakes.
Step 3: Roasting until tender and caramelized
Place the baking sheet in your oven and roast the ingredients for 50 to 60 minutes. You’ll know they’re ready when the squash is soft enough to pierce easily with a fork, and the edges have a gorgeous caramelized color. This roasting process concentrates the sweetness and layers of flavor, which are key to the final soup’s deliciousness.
Step 4: Blending everything into smooth perfection
Once out of the oven, allow the squash to cool just enough to handle. Scoop the flesh away from the skin and transfer it to a blender. Peel the roasted onion skins off and add the tender onion pieces, squeeze the roasted garlic cloves out of their skin into the blender, then add the roasted apples. Pour in the vegetable broth, which will help everything blend into a creamy, velvety texture. Blend on high for 1 to 2 minutes until the soup is smooth and luscious, with no lumps left behind.
Step 5: Final touches for presentation and flavor
If you’re feeling indulgent, swirl in a couple of tablespoons of heavy cream to add extra silkiness and richness. Garnish with finely chopped or fried sage leaves for that final burst of herbal aroma that perfectly complements the sweet and savory flavors of your soup.
How to Serve Roasted Acorn Squash Soup with Apple and Sage Recipe
Garnishes
Fresh sage leaves fried until crispy provide a delightful crunch and an irresistible aroma that enhances every bite. A drizzle of heavy cream not only brings richness but also creates a beautiful swirl on the surface, making your soup as visually appealing as it is flavorful. For a touch of texture, consider toasted pumpkin seeds or a sprinkle of nutmeg.
Side Dishes
This soup pairs wonderfully with rustic breads like crusty sourdough or a warm, cheesy baguette. A simple green salad dressed with apple cider vinaigrette echoes the apple notes in the soup and adds a fresh contrast. Roasted root vegetables or a light grain salad can also complement this cozy meal beautifully.
Creative Ways to Present
Serve the soup in hollowed-out mini acorn squash bowls for an eye-catching presentation that’s perfect for fall gatherings. Alternatively, pour the soup into small espresso cups or shot glasses for elegant appetizers at a dinner party. Layering the soup with a swirl of cream and a sprinkle of sage right before serving creates a restaurant-quality look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Roasted Acorn Squash Soup with Apple and Sage Recipe chilled in an airtight container in the refrigerator for up to 3 days. Make sure to cool the soup completely before sealing to preserve flavor and freshness.
Freezing
This soup freezes beautifully for up to 3 months. Portion it into freezer-safe containers or bags, leaving a bit of room for expansion. When you’re ready to enjoy, thaw it overnight in the fridge for best texture and taste.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If it thickens too much, add a splash of vegetable broth or water to loosen it up. Avoid microwaving if possible, as slow heating preserves the soup’s creamy texture better.
FAQs
Can I use another type of squash for this recipe?
Absolutely! While acorn squash is fantastic for its sweet, nutty flavor and creamy texture, you can swap in butternut or kabocha squash for a slightly different but equally delicious twist.
Do I have to use Chinese five spice powder? What if I don’t have it?
The five spice powder adds warmth and depth, but if you don’t have it, a combination of cinnamon, nutmeg, and a pinch of ground cloves can work nicely as a substitute to maintain a cozy flavor profile.
Is this recipe vegan?
Yes! Just omit the heavy cream or use a plant-based alternative like coconut cream to keep it fully vegan while maintaining that creamy richness.
Can I prepare this soup without a blender?
While a blender gives the smoothest results, you can also use an immersion blender directly in the pot or mash the roasted ingredients for a chunkier, rustic texture that’s equally tasty.
What is the best way to store leftover roasted squash seeds?
Roasted squash seeds should be completely cooled before storing in an airtight container at room temperature. They make a wonderful snack and add a crunchy topping to salads or soups!
Final Thoughts
This Roasted Acorn Squash Soup with Apple and Sage Recipe has quickly become an absolute favorite of mine, and I can’t wait for you to try it too. It’s a recipe that captures the heart of autumn in a bowl—comforting, vibrant, and full of friendly flavors that bring joy with every sip. Give it a whirl and discover just how easy and rewarding homemade soup can be!
Print
Roasted Acorn Squash Soup with Apple and Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Acorn Squash Soup is a velvety, comforting fall-inspired recipe featuring caramelized acorn squash, sweet Honeycrisp apples, roasted garlic, and fragrant Chinese five spice. Roasting the vegetables enhances their natural sweetness and depth of flavor, then blending everything into a smooth soup creates a warm, nourishing dish perfect for cozy dinners or entertaining guests.
Ingredients
Soup Base
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt, divided
- 1 large yellow onion, halved
- 1 head garlic, halved
- 1 large Honeycrisp apple, cored and quartered
- 3 cups vegetable broth
- 12 sage leaves (finely chopped or fried, optional)
Optional Garnish
- 2 tablespoons heavy cream (optional)
Instructions
- Preheat Oven: Heat your oven to 375 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Squash: Cut the acorn squash in half, scoop out the seeds (which can be saved for roasting separately if desired), remove any stringy bits, then cut each half into quarters.
- Arrange and Season: Place the squash quarters on a parchment-lined baking sheet and brush them with olive oil. Sprinkle the Chinese five spice powder and half of the sea salt evenly over the squash. Add the halved onion, halved garlic head, and quartered apple onto the same baking sheet.
- Roast Vegetables: Roast the squash, onion, garlic, and apple in the oven for 50 to 60 minutes, or until the squash is caramelized and tender enough to easily pierce with a fork.
- Cool and Prepare for Blending: Let the roasted vegetables cool slightly. Remove the flesh from the squash skin and add it to a blender. Peel the papery skin off the roasted onion and add the onion flesh to the blender. Squeeze the softened roasted garlic cloves out of their skins and add them, along with the roasted apples and vegetable broth.
- Blend Soup: Blend all the ingredients together for 1 to 2 minutes until the mixture is creamy and smooth with no chunks remaining.
- Serve and Garnish: Optionally, serve the soup topped with a drizzle of heavy cream and garnish with finely chopped or fried sage leaves for added flavor and presentation.
Notes
- The roasted squash seeds can be saved and roasted separately for a crunchy snack.
- Chinese five spice powder adds warmth and depth but can be adjusted or omitted based on your taste.
- Using Honeycrisp apples enhances the sweetness and balances the savory flavors.
- Heavy cream is optional for a richer soup but can be omitted for a lighter vegan option.
- For extra flavor, fry the sage leaves in a bit of olive oil until crispy before garnishing.
