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Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche

  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 1x


An elegant, hearty, and surprisingly healthy vegetarian soup recipe that will become an instant hit in your house. This Roasted Butternut Squash and Apple Soup is perfect for weeknight dinners or for a dinner party appetizer!


  • 2 medium butternut squash, peeled and diced
  • 3 granny smith apples, peeled and diced
  • 6 tablespoons olive oil, divided
  • Kosher salt
  • 1 red onion, chopped
  • 1 large shallot, chopped
  • 1 tablespoon fresh thyme, chopped, plus a few extra sprigs for garnish
  • 4 cups good quality store-bought chicken stock
  • 1 (8 ounce) container creme fraiche
  • 1 1/2 tablespoons apple cider vinegar
  • Pinch cayenne pepper
  • 1/2 cup pecans, ground fine in a food processor


  1. Preheat oven to 425°F. Line two large baking sheets and one small baking sheet with aluminum foil. Spread chopped butternut squash in a single, even layer on the two large baking trays. Spread chopped apple in a single layer on the small baking sheet. Drizzle squash and apples with 2-3 tablespoons olive oil. Season generously with Kosher salt and toss to coat. Roast squash in oven for 20-30 minutes, until tender. Roast apples for only 15-20 minutes, until tender.
  2. In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add red onion and shallot, season with Kosher salt, and cook until softened, stirring occasionally, for 5-7 minutes. Add roasted squash, roasted apple, thyme, and stock. Season with Kosher salt. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  3. Using an immersion blender, blend soup until very smooth. Alternatively, place soup in a blender (in batches if necessary), and blend until smooth (just be sure to securely hold top on blender with hot soup in there!).
  4. Meanwhile, in a small bowl, combine creme fraiche, apple cider vinegar, and a pinch of cayenne pepper. Season with Kosher salt.
  5. When ready to serve, divide soup between bowl, top with a dollop of creme fraiche, and sprinkle with ground pecans. Garnish with thyme sprigs, if desired. Devour immediately.
  • Prep Time: 20 mins
  • Cook Time: 50 mins