Roasted Butternut Squash and Apple Soup with Crispy Sage and Sausage
It was 43 degrees this morning as I walked into the office. I was wearing sandals and a thin sweater. Clearly, I need to pay closer attention to the weather, as fall has settled in nicely, the leaves are changing, and winter is coming.
I’ve had a butternut squash sitting on my counter for a week, and I’ve waffled between a squash breakfast hash, a butternut squash oatmeal, a mousse that would be great for the holidays, and then it hit me. Soup. I needed soup.
This is a rich, warm, thick soup with a hint of sweetness that’s perfect for a pairing with a big, soft sweater, a good book, and curling up on the couch. Don’t skip the sausage or the crispy sage, if you want to elevate this to a filling meal.
The soup does take just under an hour, but most of the time is hands-off as the vegetables roast in the oven and release their juices. This recipe is simple, straightforward, and keeps well. The flavors will continue to develop with time, so don’t be surprised if it tastes even better the next day.
- – 2 Tbsp extra virgin olive oil
- – 3 Tbsp agave, divided
- – 1/4 tsp black pepper
- – 1/4 tsp smoked paprika
- – 1/4 tsp salt
- – 6 large sage leaves, roughly chopped
- – 1 3-4 pound butternut squash, peeled and chopped into 3/4-inch pieces
- – 1 sweet onion, chopped roughly the same size as the squash
- – 1 Granny Smith apple, chopped the same size as the squash
- – 1/2 cup coconut milk
- – 2 cups veggie broth
- – 2-3 Tbsp coconut oil
- – 2 links Fields of Roast Apple Sage Sausage, sliced into disks
- – 10 sage leaves
- 1. Preheat over to 425 degrees.
- 2. In a small bowl, whisk together the EVOO, 2 Tbsp agave, pepper, paprika, salt, and chopped sage.
- 3. Toss the butternut squash with the marinade.
- 4. On a parchment-lined baking sheet, evenly spread the dressed butternut squash, onions, and apples. Roast 30-35 minutes, stirring every 10 minutes or so.
- 5. While the veggies are roasting, heat the coconut oil over medium heat in a sauté pan. Once the oil is very hot (but not smoking), add the 10 sage leaves. Once they begin to crisp (you’ll see them crinkle and begin to darken), remove them to a paper towel to drain.
- 6. Using the same pan with the leftover oil, pan fry the sausage disks until they are brown and crispy on both sides. Remove from heat.
- 7. If you’re using an immersion blender, combine the roasted veggies, veggie stock, coconut milk, and remaining 1 Tbsp agave in a large stock pot. Using the immersion blender, carefully puree the soup until very smooth.
- 8. If you’re using a standard blender, add the stock, coconut milk, and agave, then slowly scoop the hot veggies in. Start with a slow speed as hot liquids can be dangerous in a blender, and slowly puree the soup until smooth.
- 9. This soup tastes better once it’s cooled a little, allowing the flavors to develop. Once you’re ready to serve, spoon the soup into bowls. Top each with a few pieces of sausage and crispy sage leaves. If you have coconut milk left over, drizzle some on top, as well.
- 10. Enjoy!