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Butternut Squash & Hard Apple Cider Soup with Everything-Sage Croutons

Butternut Squash & Hard Apple Cider Soup with Everything-Sage Croutons

  • Author: Molly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


This Butternut Squash & Hard Apple Cider Soup with Everything-Sage Croutons is a bowl of fall cozy! A little bit sweet, a little bit creamy, and a lot of comfort. The croutons are flavored with sage butter and “everything” seasoning for tons of flavor and texture – a must when it comes to creamy soup toppings!



For the Soup:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, diced (about 1 cup)
  • 4 garlic cloves, minced
  • ¼ cup fresh sage, chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • 1 (12 oz) bottle hard apple cider (see Note)
  • 4 cups low-sodium vegetable broth
  • 1 apple, diced (I like Honeycrisp or Granny Smith for this)
  • 16 oz peeled and cubed butternut squash
  • ½ cup half-and-half
  • Salt and pepper, to taste

For the Sage-Everything Croutons:

  • 5 cups cubed baguette (or other crusty bread)
  • 2 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon “everything” seasoning, plus extra for servings
  • ¼ cup fresh sage leaves
  • Salt and pepper, to taste


For the Soup:

  1. Heat a large Dutch oven or pot over medium heat and add the oil and butter.
  2. Add in the onion, garlic, sage, spices, and a pinch of salt and stir to combine. Cook, stirring frequently, for about 5 minutes or until the onion and garlic soften.
  3. Stream in the hard cider and bring to a boil. Simmer for 5 minutes or until the hard cider is reduced by about half.
  4. Add in the broth, along with another bit of salt and black pepper, and then bring to a simmer. Add the squash and apple and simmer the soup over medium-low heat for 20 minutes, or until the squash is very tender and almost falling apart.
  5. Use an immersion blender or transfer the soup, in batches, to a regular blender and blend until completely smooth.
  6. Return the soup to the pot and stir in the half-and-half. Season, to taste, with salt and pepper.

For the Croutons:

  1. While the soup is simmering, preheat the oven to 400°F.
  2. Spread the cubed bread out in an even layer on a large baking sheet.
  3. In a small saucepan, heat together the oil and butter over medium heat. Add in the “everything” seasoning and fresh sage leaves, cook for a few seconds, and remove from the heat.
  4. Pour the butter mixture over the bread cubes and toss with a spatula to evenly coat everything. Sprinkle a little bit more “everything” seasoning over top of the croutons and then transfer to the oven.
  5. Bake for 15-20 minutes or until the croutons are crisp and golden.

To Serve:

Serve the soup garnished with the croutons and crispy sage leaves. I do an extra shake of the everything seasoning as well – I just love it so!


  • If you want to keep this alcohol free, omit the hard cider and sub in 1 cup of apple cider and an extra ½ cup of broth OR an extra 1½ cups of broth.
  • This soup freezes really well. To freeze, cool the soup completely to room temperature and then ladle into freezer-safe airtight containers. Label and freeze for up to six months.
  • Category: soup

Keywords: butternut squash and hard apple cider soup, butternut squash and apple soup, butternut squash and apple soup, everything bagel croutons, everything bagel sage croutons, fall soup recipes