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
- 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.
- 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.
- 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!).
- Meanwhile, in a small bowl, combine creme fraiche, apple cider vinegar, and a pinch of cayenne pepper. Season with Kosher salt.
- 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