Roasted Butternut Squash And Apple Soup For A Crisp Autumn Day Recipe

Name: Roasted Butternut Squash And Apple Soup For A Crisp Autumn Day
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, seeded and cut into 2 inch chunks; 1 tablespoon light brown sugar; olive oil; 6 tablespoons unsalted butter; 1 yellow onion, diced; 2 apples, peeled, cored, diced (I used Honey Crisp apples); 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon dried thyme; 1/8 teaspoon ground ginger; 4-5 cups vegetable broth depending on the consistency you prefer (preferably homemade); 1/4 cup creme fraiche (optional)

Servings: persons

1 butternut squash, peeled, seeded and cut into 2 inch chunks
1 tablespoon light brown sugar
olive oil
6 tablespoons unsalted butter
1 yellow onion, diced
2 apples, peeled, cored, diced (I used Honey Crisp apples)
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon dried thyme
1/8 teaspoon ground ginger
4-5 cups vegetable broth depending on the consistency you prefer (preferably homemade)
1/4 cup creme fraiche (optional)

1
Toss the butternut squash chunks in enough olive oil to lightly coat the squash; sprinkle with brown sugar and toss again. Roast on a baking sheet in a 400F oven for 90 minutes. Start checking the squash after 1 hour of roasting. It should be just starting to caramelize when you pull it from the oven.
2
Melt the butter over medium high heat in the pot you will be making the soup in, and cook until it is a deep golden color (about 10 minutes). The deeper the color, the more of a nut flavor you'll get; just be sure not to burn it.
3
Add the onion, apples, cinnamon, ginger, thyme and salt; cook until the onions and apples are softened. Add the roasted squash. Cook for 10 minutes, stirring every few minutes.
4
Add 4 cups of vegetable broth and simmer for 20 minutes.
5
Puree in a blender, food process or food mill, depending on how smooth you want the soup. Adjust seasonings as needed.
6
Stir in the cream fraiche. Alternatively, you could put a dollop in everyone's bowl or eliminate altogether.
7
Serve and enjoy!

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 butternut squash, peeled, seeded and cut into 2 inch chunks, 1 tablespoon light brown sugar, olive oil, 6 tablespoons unsalted butter, and more.

Yes, Roasted Butternut Squash And Apple Soup For A Crisp Autumn Day falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash And Apple Soup For A Crisp Autumn Day

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