Spiced Apple Butternut Squash Soup

1. 1

   Preheat oven to 350u00b0. Roast whole squash on a rimmed baking pan until tender enough for a long skewer to go all the way through neck of squash, about 1 1/4 hours. Let cool.

2. 2

   While squash cools, heat oil in a large pot over medium heat. Add red onion and apple and cook, covered, until onion is translucent and apple is tender, about 5 minutes. Add spices and cook, stirring, until fragrant, about 1 minute.

3. 3

   Halve cooled squash lengthwise and scrape out seeds and discard, then scoop out flesh and set aside.

4. 4

   Remove onion-apple mixture from heat and stir in cooked squash and 2 cups broth. Whirl in batches in a blender until very smooth. Return to pot and heat over medium heat to warm through and blend flavors, 5 to 10 minutes. Add more broth if needed to thin to desired consistency; season with salt and pepper to taste.

5. 5

   Ladle soup into bowls. Spoon creme fraiche onto each and serve with toppings.

No nutritional information available.

No additional tips available.