Butternut squash turns silky once it has simmered soft enough, so there is no need for a blender — the back of a wooden spoon against the side of the pot gets you there. A diced apple mellows into the background over the simmer, adding body more than sweetness, and butter-crisped sage on top gives it a savory crunch. One pot, under forty-five minutes.

One-Pot Butternut Squash and Apple Soup with Crispy Sage

Scale

Method

Melt 2 tablespoons of the butter in the pot over medium heat. Add the sage leaves and fry until crisp and slightly darker, then lift them onto a paper-towel-lined plate; leave the butter behind.
2 min
Add the remaining butter and the onion. Cook, stirring occasionally, until soft and translucent.
5 min
Stir in the garlic and cook until fragrant.
1 min
Add the squash, apple, stock and nutmeg. Bring to a boil, then reduce to a simmer, partially cover, and cook until the squash is fork-tender.
18 min
Off the heat, mash the squash and apple against the side of the pot with the back of the wooden spoon until mostly smooth — a few soft lumps are fine. For a fully smooth soup, purée it in a blender in batches instead.
2 min
Stir in the cream, then season with the salt and pepper to taste. Warm through gently over low heat if it has cooled.
1 min
Ladle into bowls and crumble the crispy sage leaves over the top.
1 min

Substitutions

Butternut squash — Kabocha or acorn squash work the same way and cook to a nearly identical texture.
Heavy cream — Coconut milk for a dairy-free version, or leave it out entirely for a leaner soup.
Fresh sage — Stir in 1/2 teaspoon dried sage with the nutmeg instead, and skip the crisping step.

Storing leftovers

Keeps 4 days in the fridge in a sealed container, and freezes well for up to 3 months. Reheat gently on the stove, thinning with a splash of stock or water since it thickens as it sits.

Questions

Can I use pre-cut squash?

Yes. Look for about 6 cups of cubed squash and skip straight to sautéing the onion once the sage is done.

Why mash instead of blend?

The squash cooks soft enough to mash to a silky texture without pulling out a blender or blending in batches. If you want it perfectly smooth, an immersion blender works right in the pot.

Won't the apple make it too sweet?

It mellows out over the simmer and mostly adds body rather than sweetness. Use a tart variety like Granny Smith if you want even less of it.

Can I make this vegan?

Use vegetable stock and swap the cream for coconut milk or unsweetened oat cream. Swap the butter for olive oil, and crisp the sage in the oil the same way.