Roasted Butternut Squash And Apple Soup For A Crisp

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Butternut Squash And Apple Soup For A Crisp Autumn Day

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions