Ingredients
The following ingredients have 4 Servings
- 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)
Instruction
- 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.
- 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.
- 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.
- Add 4 cups of vegetable broth and simmer for 20 minutes.
- Puree in a blender, food process or food mill, depending on how smooth you want the soup. Adjust seasonings as needed.
- Stir in the cream fraiche. Alternatively, you could put a dollop in everyone's bowl or eliminate altogether.
- Serve and enjoy!
