If you’re craving a cozy, flavorful bowl of autumn goodness, this Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe is exactly what you need. Imagine tender, caramelized acorn squash blended with sweet Honeycrisp apples, enhanced by the warm depth of Chinese five spice and the earthy aroma of fresh sage. It’s a soup that celebrates the best of fall’s harvest in every velvety spoonful, warming both your heart and home in a way that’s simply irresistible.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet thoughtfully chosen to build a rich, balanced soup. Each item contributes to the harmony of taste, color, and texture, from the natural sweetness of the apple to the fragrance of sage.
- 2 acorn squash: The star of the dish, offering a sweet, nutty base with a beautiful orange hue.
- 1 tablespoon olive oil: Helps caramelize the veggies and enrich the texture with a silky finish.
- 1 teaspoon Chinese five spice powder: Adds a subtle complexity of warm spices that elevate the familiar flavors.
- 1 teaspoon sea salt, divided: Enhances all the natural flavors and balances the sweetness.
- 1 large yellow onion, halved: Roasting softens its sharpness and brings out a mellow sweetness.
- 1 head garlic, halved: Roasting mellows garlic into a creamy, sweet component that blends seamlessly.
- 1 large Honeycrisp apple, cored and quartered: Introduces crisp sweetness, brightening the soup’s flavor profile.
- 3 cups vegetable broth: Builds the soup’s liquid base without overpowering the key flavors.
- 12 sage leaves (finely chopped or fried): Infuse earthy, herbal notes that perfectly complement the five spice.
- Optional – 2 tablespoons heavy cream: Adds indulgent creaminess for an extra luxurious texture.
How to Make Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe
Step 1: Prepare Your Oven and Squash
Start by heating your oven to 375 degrees Fahrenheit to get it perfectly ready for roasting. Cut each acorn squash in half, carefully scoop out the seeds and stringy bits, then quarter each half. This prep sets the stage for caramelization and deep flavor development in the next step.
Step 2: Season and Arrange the Roasting Pan
Place the squash quarters on a parchment-lined baking sheet and gently brush them with olive oil. Sprinkle the Chinese five spice powder and half of your sea salt evenly over the squash. Lay the halved onion, garlic, and quartered apples around the squash—this mix will roast together, creating layers of sweet and savory goodness.
Step 3: Roast Until Golden and Tender
Roast the vegetables for 50 to 60 minutes, keeping an eye for that beautiful caramelization on the squash. The squash should be tender enough to poke through easily with a fork. Roasting these ingredients boosts their natural sugars and flavors, essential for the soup’s depth.
Step 4: Blend the Soup
Let the roasted squash cool just enough to handle safely. Using a spoon, scoop out the squash flesh, discarding the skin. Remove the onion skin and squeeze the garlic cloves out of their papery covering. Add the squash, onion, garlic, roasted apples, and vegetable broth into a blender. Pulse and blend for 1 to 2 minutes until the mixture is ultra creamy with no chunks.
Step 5: Add Final Touches
If you like a richer, velvety soup, stir in 2 tablespoons of heavy cream. Sprinkle the finely chopped or fried sage leaves either in or on top of the soup—this final step adds a fragrant herbal layer that ties all the flavors together beautifully.
How to Serve Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe
Garnishes
A little goes a long way when it comes to garnishing this soup. Try a few crisp fried sage leaves on top to add texture and a subtle crunch that contrasts the smooth soup. A light swirl of heavy cream not only looks elegant but gives a luscious mouthfeel. Toasted squash seeds sprinkled over the surface provide a delightful nutty bite that reminds you of fall’s bountiful harvest.
Side Dishes
This soup is perfect as a light meal on its own, but pairing it with certain sides turns it into a fuller experience. A slice of crusty artisan bread or a warm baguette with butter makes a comforting partner. For something heartier, a fresh green salad with a tangy vinaigrette adds brightness and balance to the richness of the soup.
Creative Ways to Present
To impress guests or simply elevate your dinner at home, serve the soup in hollowed-out mini acorn squash bowls for a festive presentation. Ladling it into wide, shallow bowls and topping with microgreens or a dusting of five spice powder lends a gourmet touch. These ideas emphasize the rustic charm and seasonal character of the Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be kept in an airtight container in the refrigerator for up to 4 days. Be sure to cool it completely before refrigerating to preserve freshness. When you reheat, do it gently to maintain the soup’s creamy texture without breaking down its flavors.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Frozen, it will keep for up to 3 months. Defrost overnight in the refrigerator before reheating for the best consistency and flavor.
Reheating
Reheat the soup slowly over low to medium heat on the stove, stirring occasionally. This prevents scorching or curdling, especially if you added cream. You can also reheat in the microwave in short bursts, stirring between intervals to heat evenly.
FAQs
Can I use a different type of squash for this soup?
Absolutely! Butternut squash or kabocha can work well here. Each brings slightly different sweetness and texture, so feel free to experiment while keeping in mind how roasting times might vary.
Is it necessary to use five spice powder?
While you can skip the five spice, it adds an essential depth and warm aromatic complexity that makes this soup uniquely delicious. If you don’t have it on hand, consider a mix of cinnamon, star anise, and cloves as a substitute.
Can I make this soup vegan?
Yes! Just omit the heavy cream or substitute with a plant-based alternative like coconut cream or cashew cream. The vegetable broth and roasted veggies provide plenty of flavor without dairy.
What’s the best way to chop or prepare sage for this recipe?
For an herbal infusion, finely chop fresh sage leaves to sprinkle into the soup. Alternatively, fry the leaves in a little oil until crisp and use them as a crunchy garnish. Either way, sage adds a wonderful earthy pop.
Can I roast the squash seeds?
Definitely! After scooping out the squash seeds, toss them with olive oil and salt, then roast at 350 degrees Fahrenheit for 10 to 15 minutes until crunchy. They make a delicious snack or topping for salads and soups.
Final Thoughts
This Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe is a celebration of fall’s best flavors that’s simple enough for weeknights yet special enough for guests. From the sweet roasted veggies to the fragrant spices, every spoonful invites warmth and comfort. I can’t wait for you to try it and make this heartwarming soup part of your seasonal traditions.
Print
Roasted Acorn Squash and Apple Soup with Five Spice 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 creamy and comforting Fall Soup recipe combines roasted acorn squash, apples, and garlic with aromatic Chinese five spice for a perfect autumn meal. Roasting the vegetables brings out deep caramelized flavors, which are then blended into a velvety smooth soup, finished optionally with heavy cream and fresh sage for an elegant touch.
Ingredients
Main Ingredients
- 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)
- 2 tablespoons heavy cream (optional)
Instructions
- Preheat Oven: Heat your oven to 375°F (190°C) to prepare for roasting the squash and vegetables.
- Prepare Squash: Cut the acorn squash in half and scoop out the seeds and stringy bits. Then quarter each half to create manageable pieces for roasting.
- Arrange and Season: Place the squash pieces on a parchment-lined baking sheet. Brush them with olive oil and sprinkle with Chinese five spice powder and half of the sea salt. Add the halved onion, halved garlic head, and quartered apple to the baking sheet alongside the squash.
- Roast Vegetables: Roast everything in the oven for 50 to 60 minutes, until the squash is caramelized and tender when pierced with a fork.
- Prepare for Blending: Let the roasted vegetables cool slightly. Remove the squash flesh from the skin and peel the papery layer from the roasted onion. Squeeze out the roasted garlic cloves from their skins. Add the squash flesh, peeled onion, garlic cloves, and roasted apples into a blender. Pour in the vegetable broth as well.
- Blend Soup: Blend the mixture on high for 1 to 2 minutes until completely smooth and creamy, with no chunks remaining.
- Serve and Garnish: Optionally, drizzle the soup with heavy cream and sprinkle with finely chopped or fried sage leaves for added flavor and presentation.
Notes
- You can save and roast the scooped out squash seeds for a delicious snack.
- The soup can be made vegan by omitting the heavy cream or using a plant-based cream alternative.
- Fried sage leaves add a lovely crispy texture and aroma as a garnish.
- Adjust salt according to taste after blending to optimize seasoning.
- Use Honeycrisp apples for sweetness; other mild sweet-tart apples will also work well.
