If you’re craving a cozy, comforting bowl of fall flavor magic, the Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe is exactly what your kitchen needs. This soup combines the natural sweetness of roasted acorn squash and Honeycrisp apples with the deep warmth of Chinese five spice and the earthy freshness of sage. It’s luxurious and creamy, yet light enough to feel like a hug in a bowl on any crisp autumn day. Whether you’re new to cooking squash soups or a seasoned pro, this recipe is a true standout that brings simple ingredients together for a spectacular result.
Ingredients You’ll Need
Every ingredient in this Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe plays an essential role, creating a harmony of flavors and textures. From the earthy acorn squash that adds body to the soup, to the aromatic five spice that infuses it with warmth, each component is carefully chosen to elevate the dish.
- 2 acorn squash: The star of the soup, offering creamy sweetness and a vibrant orange hue when roasted.
- 1 tablespoon olive oil: Helps with roasting, adding richness and aiding caramelization for deep flavor.
- 1 teaspoon Chinese five spice powder: A fragrant blend that introduces cinnamon, cloves, fennel, star anise, and pepper for subtle warmth and complexity.
- 1 teaspoon sea salt, divided: Enhances all the flavors naturally, balancing sweetness and spice perfectly.
- 1 large yellow onion, halved: Roasting transforms it into a mellow, slightly sweet background note that supports the squash.
- 1 head garlic, halved: Roasting garlic softens its pungency to creamy, sweet richness that lifts the entire soup.
- 1 large Honeycrisp apple, cored and quartered: Adds bright, crisp sweetness, perfect for a fall soup twist.
- 3 cups vegetable broth: Provides the base liquid, infusing the soup with a savory depth without overpowering the fresh ingredients.
- 12 sage leaves, finely chopped or fried: Imparts an earthy, herbal brightness that complements the five spice and squash beautifully.
- Optional – 2 tablespoons heavy cream: For those who want an even creamier, richer mouthfeel to elevate the experience.
How to Make Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375 degrees F, the perfect temperature to roast your squash, apples, onions, and garlic until they develop a rich caramelized flavor. Preheating ensures even roasting and helps bring out those deep, sweet notes.
Step 2: Prepare the Squash
Cut the acorn squash in half, removing the seeds and any stringy bits. Then, slice each half into quarters. If you want, you can save the seeds for roasting later, which makes a tasty snack. This prepping stage is where you set the foundation for the soup’s texture and flavor.
Step 3: Season and Arrange for Roasting
Lay the squash pieces on a parchment-lined baking sheet and brush them with olive oil, which helps with roasting and adds a beautiful sheen. Then sprinkle the Chinese five spice powder and half the sea salt evenly on top. Add the halved onion, halved garlic head, and quartered apples to the same pan. Each of these will roast alongside the squash to add layers of sweetness and complexity.
Step 4: Roast Until Tender and Caramelized
Pop the sheet pan in the oven and roast everything for 50 to 60 minutes, or until the squash is tender and caramelized, so it’s easy to pierce with a fork. This roasting step is what creates the soup’s signature depth of flavor — the sugars in the squash and apples develop beautifully.
Step 5: Scoop and Blend
Once cooled slightly, scoop the flesh away from the squash skins and place it into a blender. Peel the papery onion skins and add the onion flesh. Squeeze the soft, roasted garlic cloves out of their skins and add them along with the roasted apples and vegetable broth. This combination will create a silky smooth texture and a symphony of fall flavors.
Step 6: Puree the Soup
Blend everything together for one to two minutes until the soup is perfectly creamy and smooth with no chunks left. If you love a velvety finish, this step is the moment where the soup truly comes together.
Step 7: Finish with Sage and Optional Cream
For the final touch, stir in the finely chopped or fried sage leaves for an herbal, earthy accent that perfectly balances the sweetness. If you want a little indulgence, drizzle in some heavy cream to add richness and luscious texture to your Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe.
How to Serve Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe
Garnishes
A sprinkle of crispy fried sage leaves or a few fresh ones on top adds a lovely texture contrast and a burst of herbal aroma that immediately elevates your soup presentation. A swirl of cream or a dollop of crème fraîche can also make it glow with inviting creaminess.
Side Dishes
This soup pairs beautifully with crunchy crusty bread like sourdough or a rustic baguette for dipping. A side salad with apples and walnuts or a warm grain bowl can round out the meal, creating a satisfying autumn feast.
Creative Ways to Present
For a stylish touch, serve your soup in small, individual pumpkin bowls during a fall gathering, or garnish with a handful of toasted pumpkin seeds for extra crunch. Adding a drizzle of spiced honey or a few toasted sage leaves can make this recipe stand out as an elegant appetizer or light main.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Because the flavors develop nicely over time, the soup often tastes even better the next day.
Freezing
This Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe freezes wonderfully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months without losing its creamy, spiced character.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it thickens too much, simply add a splash of vegetable broth or water to bring back its perfect soup consistency.
FAQs
Can I use a different type of squash?
Absolutely! While acorn squash has a unique flavor and texture, you can substitute butternut or kabocha squash to get a similar creamy, sweet base for the soup.
Is the five spice powder very strong?
The Chinese five spice powder adds warmth and depth but isn’t overpowering at the amount used here. It pairs beautifully with the sweet squash and apple, giving the soup a subtle, complex flavor.
Can I make this soup vegan?
Yes! Simply omit the heavy cream or replace it with a plant-based alternative like coconut cream or cashew cream to keep the soup rich and dairy-free.
How can I crisp the sage leaves for garnish?
Heat a small pan with a little oil over medium heat and fry the sage leaves for 30 seconds to one minute until crisp, then drain on paper towels for a deliciously crunchy herb garnish.
Can I roast the seeds from the acorn squash?
Definitely! Toss the cleaned seeds with olive oil and salt, then roast them at 325 degrees F for about 15-20 minutes for a tasty, crunchy snack that complements your soup perfectly.
Final Thoughts
Trust me, once you try this Roasted Acorn Squash and Apple Soup with Five Spice and Sage Recipe, it will become your go-to comfort food every fall. The combination of sweet, savory, and fragrant spices creates a soul-warming bowl that’s easy to make and sure to impress. So grab some acorn squash, fire up that oven, and enjoy this delicious taste of the season with friends and family.
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 comforting Fall Soup is a creamy blend of roasted acorn squash, apples, onions, and garlic, enhanced with Chinese five spice and fresh sage. Perfect for cozy autumn evenings, it combines sweet and savory flavors in a smooth, warming bowl that’s easy to prepare and wonderfully nutritious.
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
Instructions
- Preheat Oven: Heat the oven to 375 degrees F to prepare for roasting the squash and vegetables evenly.
- Prepare Squash: Cut the acorn squash in half, scoop out the seeds and stringy bits, and then quarter the squash for roasting.
- Arrange on Baking Sheet: Place the squash pieces on a parchment-lined baking sheet and 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 apple to the sheet.
- Roast Vegetables: Roast for 50 to 60 minutes or until the squash is caramelized and tender, easily pierced with a fork.
- Cool and Remove Flesh: Let the squash cool briefly, then scoop out the flesh from the skin. Remove the onion’s papery skin, and squeeze the roasted garlic cloves out of their skins.
- Blend Soup: Add the squash flesh, peeled onion, garlic cloves, roasted apples, and vegetable broth to a blender. Blend for 1 to 2 minutes until the mixture is creamy and smooth with no chunks remaining.
- Serve and Garnish: Optionally drizzle with heavy cream and top with finely chopped or fried sage leaves for a fragrant finish.
Notes
- You can roast the reserved squash seeds separately for a crunchy snack.
- Frying the sage leaves before sprinkling adds extra flavor and a crispy texture.
- Adjust seasoning to taste; consider adding pepper or a pinch of nutmeg for warmth.
- For a vegan version, omit the heavy cream or use a plant-based alternative.
