If you’re searching for a velvety, comforting bowl that truly celebrates the flavors of fall, this Roasted Acorn Squash Soup with Apple and Sage Recipe is an absolute must-make. The natural sweetness of roasted acorn squash and Honeycrisp apple blends harmoniously with fragrant sage and warming Chinese five spice powder, creating a soup that feels both cozy and sophisticated. It’s perfect for chilly evenings when you want something nourishing yet indulgent, and it’s so easy to whip up with minimal fuss. You’ll love how the roasting brings out deep caramelized notes that turn every spoonful into pure autumn magic.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each one plays a crucial role in crafting the rich and balanced flavor of this soup. From the vibrant, slightly nutty acorn squash to the crisp sweetness of Honeycrisp apples, these essentials form the backbone of a dish that’s both hearty and elegant.
- 2 acorn squash: The star ingredient that offers a naturally sweet and creamy texture when roasted.
- 1 tablespoon olive oil: Helps achieve golden caramelization on the squash and veggies.
- 1 teaspoon Chinese five spice powder: Adds a warm, aromatic depth elevating the soup beyond basic flavors.
- 1 teaspoon sea salt, divided: Enhances all the natural flavors, making each bite pop.
- 1 large yellow onion, halved: Roasting mellows the onion to a sweet, savory base for the soup.
- 1 head garlic, halved: Roasts to sweetness and adds subtle complexity.
- 1 large Honeycrisp apple, cored and quartered: Injects a bright, fruity note that balances the earthiness of the squash.
- 3 cups vegetable broth: Provides the perfect liquid to bring everything together smoothly.
- 12 sage leaves (finely chopped or fried*): Offers fresh herbal tones that cut through the richness beautifully.
- Optional – 2 tablespoons heavy cream: For an extra touch of silkiness and indulgence.
How to Make Roasted Acorn Squash Soup with Apple and Sage Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 375 degrees Fahrenheit so it’s perfectly hot for roasting your squash and supporting ingredients to caramelized glory.
Step 2: Prepare the Squash
Cut each acorn squash in half, scoop out the seeds and any stringy bits, then quarter the halves to make roasting manageable and quick. Don’t toss those seeds just yet—you can roast them later for a crunchy snack or garnish.
Step 3: Season and Arrange
Lay the squash pieces on a parchment-lined baking sheet, brush them with olive oil, then sprinkle the Chinese five spice powder and half of the sea salt evenly over the top. Add the halved onion, garlic, and the quartered Honeycrisp apple to the same sheet. This setup ensures each element roasts evenly and mingles flavor.
Step 4: Roast Until Tender
Pop the baking sheet into your preheated oven and roast everything for 50 to 60 minutes. You’re aiming for a delicious caramelized color on the squash, apples, and aromatics, and a texture that’s tender enough to easily pierce with a fork.
Step 5: Scoop and Combine
Once out of the oven, let the roasted elements cool slightly. Then remove the squash flesh from its skin and add it to a blender. Peel the papery outer layer from the roasted onion and add it, along with the garlic cloves squeezed free from their skins, roasted apples, and the vegetable broth. This ensures the soup will be luxuriously smooth and flavorful.
Step 6: Blend Until Creamy
Blend the mixture for 1 to 2 minutes until it is beautifully creamy and there are no chunks remaining. This is where the magic happens—transforming roasted veggies and fruit into a decadent soup base bursting with layered flavors.
Step 7: Final Touches
Optionally, stir in or drizzle heavy cream on top for an additional layer of richness, then garnish with either finely chopped fresh sage or crispy fried sage leaves. This bright herbal finish makes the soup visually stunning and tastefully elevated.
How to Serve Roasted Acorn Squash Soup with Apple and Sage Recipe
Garnishes
Fresh or fried sage leaves add a gorgeous green pop that complements the golden soup perfectly. A swirl of heavy cream across the top adds a silky texture and a beautiful presentation contrast that instantly invites you to dig in.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm, buttered dinner rolls for dipping. A crisp, simple green salad or roasted Brussels sprouts on the side will keep the meal balanced and satisfying.
Creative Ways to Present
For a festive touch, serve the soup inside hollowed-out mini acorn squash bowls. Drizzle with a touch of maple syrup or sprinkle a few toasted pepitas to add a hint of sweetness or crunch that blends perfectly with the soup’s flavor profile.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep wonderfully for up to 4 days, making it an excellent option for quick lunches or light dinners throughout the week.
Freezing
This soup freezes beautifully, so if you want to prep in advance, pour the cooled soup into freezer-safe containers or zip-close bags. It will maintain its flavor and texture for 2 to 3 months, ready to thaw on a chilly night.
Reheating
Reheat gently over low-medium heat on the stove, stirring occasionally to prevent sticking. If it thickens too much, thin with a splash of vegetable broth or water. You can also warm leftovers in the microwave in short bursts, stirring in between.
FAQs
Can I use a different type of squash?
Absolutely! Butternut or delicata squash would work well too, offering their own unique sweetness and texture—but the acorn squash’s slightly nutty flavor shines especially in this soup.
Is this soup vegan?
Yes, the base recipe is completely vegan since it uses vegetable broth and no dairy. If you choose to add heavy cream, simply omit it or swap in a plant-based cream alternative to keep it vegan.
How do I make crispy fried sage leaves?
Heat a small amount of oil in a pan over medium heat, then quickly fry fresh sage leaves for about 20 seconds until crisp. Drain on paper towels and sprinkle with a tiny pinch of salt. They add a fantastic crispy texture.
Can I make this soup in a slow cooker?
Yes, roast the squash, onions, garlic, and apples first for the best flavor, then transfer everything to a slow cooker with broth and sage. Simmer on low for 1 to 2 hours before blending for ease and rich depth.
What if I don’t have Chinese five spice powder?
You can substitute with a pinch of ground cinnamon, nutmeg, and cloves to capture similar warm-spiced notes. It won’t be exactly the same, but still delicious and comforting.
Final Thoughts
This Roasted Acorn Squash Soup with Apple and Sage Recipe is truly one of those dishes that brings warmth to your kitchen and soul to your table. It’s approachable, bursting with natural sweetness layered by aromatic spices, and perfect for sharing with loved ones. Trust me, once you make this soup, it’ll become one of your fall favorites you’ll want to make over and over again.
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Roasted Acorn Squash Soup with Apple and Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Acorn Squash Soup is a smooth and creamy fall favorite made from roasted acorn squash, sweet apples, caramelized onions, and fragrant garlic, all blended into a comforting, flavorful soup. Enhanced with Chinese five spice and sage, this easy-to-make soup is perfect for a cozy meal.
Ingredients
Squash and Vegetables
- 2 acorn squash
- 1 large yellow onion, halved
- 1 head garlic, halved
- 1 large Honeycrisp apple, cored and quartered
Seasonings and Liquids
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt, divided
- 3 cups vegetable broth
- 12 sage leaves (finely chopped or fried*)
- Optional – 2 tablespoons heavy cream
Instructions
- Preheat Oven: Heat the oven to 375 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Squash: Cut the acorn squash in half, scoop out the seeds and stringy bits, then quarter the squash pieces.
- Arrange and Season: Place the squash quarters on a parchment-lined baking sheet. Brush them with olive oil, sprinkle with Chinese five spice powder and half of the sea salt. Add the halved onion, halved garlic, and quartered apples to the sheet as well.
- Roast Vegetables: Roast everything for 50 to 60 minutes, or until the squash is caramelized and soft enough to be easily pierced with a fork.
- Cool and Prepare for Blending: Allow the roasted squash to cool slightly, then scoop the flesh away from the skin and discard the skin. Remove the papery skin from the roasted onion and squeeze roasted garlic cloves out of their skins.
- Blend Soup: In a blender, combine the roasted squash flesh, peeled onion, squeezed garlic cloves, roasted apples, and vegetable broth. Blend for 1 to 2 minutes until completely smooth and creamy with no chunks.
- Serve and Garnish: Optionally, drizzle with heavy cream and garnish with finely chopped or fried sage leaves before serving.
Notes
- You can roast the acorn squash seeds separately as a crunchy snack.
- Frying the sage leaves in a little oil before garnishing adds a crispy texture and enhanced flavor.
- Use Honeycrisp or any crisp, sweet apple to complement the savoriness of the squash.
- The soup can be made vegan by omitting the heavy cream garnish or substituting with a plant-based cream.
- Use vegetable broth for a vegetarian and vegan option.
