seasonalfestiveambience

Low spoons? Distracted? Already tired of recipes with 19 steps? This one’s for you.
Creamy, savory-sweet fall soup with almost no actual cooking.
One sheet pan. One pot. Five actual steps. Roast it, dump it, blend it, eat it.

Prep: 10 min | Roast: 35–40 min | Serves: 4–6

YOU NEED

• 1 large butternut squash, peeled + cubed (or buy it pre-cut — we absolutely support this)
• 2 Honeycrisp apples, peeled + quartered
• 1 yellow onion, quartered (or white chopped pre-cut)
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 6 fresh sage leaves (or dried if that’s what you have)
• 4 cups chicken or vegetable broth
• ½ cup heavy cream
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp butter

DO THIS

1. HEAT OVEN TO 425°F.

2. PUT ON A SHEET PAN:
Squash + apples + onion + garlic + sage.

Drizzle with olive oil. Add salt + pepper. Toss.

3. ROAST 35–40 MINUTES.
You want soft squash and browned edges.

4. DUMP EVERYTHING INTO A POT.

Add:

Broth
Cream
Butter
Maple syrup
Apple cider vinegar

5. BLEND UNTIL SMOOTH.

Taste. Add more salt or pepper if needed.

DONE.

ADHD Friendly Tip: Line your pan with foil to minimize clean up, give yourself permission to use pre-cut/chopped vegetables if it makes your life easier, fill your pot with water after cooking to make washing it later a breeze.

THE TOOL THAT MAKES THIS A 5-MINUTE FINISH

An immersion blender means the soup stays in the pot.

No pouring hot soup into a blender. No working in batches. No extra pitcher to clean.

Stick it in. Blend. Rinse it off.

BROWSE OUR FAVORITE TOP-RATED IMMERSION BLENDERS HERE

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