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Fall Harvest Butternut Squash Soup
Roasting the squash before it hits the pot is the difference between a flat soup and one with real depth — the caramelized edges are where most of the flavor lives. A splash of apple cider at the end brightens the whole bowl.
Method
Roast the squash
Toss the squash and onion with 2 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 30–35 minutes, until deeply caramelized.
Brown the butter
While the squash roasts, melt the butter in a small pan over medium heat with the sage leaves until the butter turns golden brown and smells nutty, about 4 minutes. Set aside.
Simmer
Transfer the roasted squash and onion to a large pot with the vegetable broth. Bring to a simmer for 10 minutes.
Blend
Purée the soup until completely smooth using an immersion blender or in batches in a stand blender.
Finish
Stir in the apple cider, nutmeg, and half the brown sage butter. Season to taste with salt and pepper.
Serve
Ladle into bowls, drizzle with the remaining brown sage butter, and top with toasted pepitas.
Kitchen notes
Freezes beautifully for up to two months — leave out the cider and butter drizzle until you reheat it. For a vegan version, swap the butter for olive oil.
More from this season
Late-Summer Peach & Burrata Caprese
Ripe peaches, torn burrata, and heirloom tomatoes with basil and a black pepper honey drizzle — the last great salad of summer before the markets turn to squash.
Heirloom Tomato Tart with Herbed Ricotta
A flaky, rustic tart built for the week heirloom tomatoes peak — herbed ricotta, thin tomato slices, and a hot oven to keep the crust from going soggy.
Apple Cider Braised Chicken Thighs
Bone-in chicken thighs braised low and slow in apple cider, thyme, and shallots, with tart apple wedges added in the last stretch so they hold their shape.