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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

Description

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!


Ingredients

Scale
  • 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

Instructions

  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
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