Roasted Apple Butternut Squash Soup
August is coming to a close and soon we’ll be transitioning from summer to fall. Sigh. I love summer – but I also love fall and the wonderful tastes of its season! When temperatures drop I love to warm my soul with soup. And in this case, a bowl of Roasted Apple Butternut Squash Soup with a little creme fraiche for added flavor! (This post contains affiliate links.)
Today I’m joining blogging friends for Tastes of the Season, and our recipes are all about the glorious apple! A special thank you goes out to Kristen at Ella Claire for organizing today’s yummy event. You’ll find oodles of apple recipes at the end of this post.
In addition to whipping up a pot of flavorful soup when the days get crisp, I like to set a cozy table in the kitchen. Add a plaid, tasseled throw for a bit more color. Fall is the one season where warm colors are welcome and enjoyed in my home.
Bittersweet garland and wooden candle holders from World Market add to the warmth of the table setting. I don’t like tall centerpieces because you can’t see the person across from you and it impedes conversation. The amber glassware is also available at World Market.
But let’s get back to the Apple Butternut Squash soup. My favorite squash is butternut and you get a slightly sweet and tangy accent with the addition of Granny Smith apples to the recipe. Drizzle the creme fraiche in a circular pattern over the creamy soup for a pretty display. A sprinkling of pecans lends a bit of texture and nutty flavor.
I enjoy creating special moments with an attractive table setting – even if we’re simply supping soup for lunch.
Apple Butternut Squash Soup is thick and creamy but you can thin it a bit by using more stock than the recipe calls for. I’m a vegetarian and use vegetable stock for my soup recipes, but you can easily substitute chicken stock if you prefer. The recipe is below!
Pottery Barn Farm Table / Slat Back Dining Chairs / Soup Bowls
Rusty Red Napkins / Wood Grain Melamine Plates / Danieli Flatware
Amber Pressed Glass Goblets / Amber Pressed Glass Tumblers / Wood Stump Candle Holders
Roasted Apple Butternut Squash Soup with Creme Fraiche
- 2 medium butternut squash peeled and diced
- 3 Granny Smith apples peeled and diced
- 6 tablespoons olive oil divided
- Kosher salt to taste
- 1 sweet onion diced
- 1 teaspoon thyme
- 4 cups vegetable stock
- 8 ounce container creme fraiche
- 1 1/2 tablespoons apple cider vinegar
- Pinch cayenne pepper
- 1/2 cup ground pecans
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.
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add onion, season with Kosher salt, and cook until softened, stirring occasionally, for 5-7 minutes. Add roasted squash, roasted apple, thyme, and vegetable stock. Season with Kosher salt to taste. Bring mixture to a boil, then reduce heat and simmer for 20-30 minutes.
Place soup in a blender, working in batches, and blend until soup is smooth and creamy.
Meanwhile, in a small bowl, combine creme fraiche, apple cider vinegar, and a pinch of cayenne pepper. Add a pinch of Kosher salt.
Ladle soup into individual bowls and add a swirl or dollop of the creme fraiche mixture on top. Sprinkle with pecans and enjoy!
More Apple Recipes to Enjoy!!
Visit my blogging friends to see what they created with apples!
Slab Apple Pie + Caramel Sauce by Ella Claire | Applesauce Sheet Cake + Cream Cheese Frosting by Love Grows Wild | Apple Spice Streusel Cake by Inspired by Charm | Baked Apple Slices by Julie Blanner | Cinnamon Maple Sourdough Apple Pie by Farmhouse on Boone
Brioche Apple Bread Pudding by Boxwood Avenue | Apple Cider Pound Cake by Anderson + Grant | Apple Crumble Muffins by A Burst of Beautiful | Banana Apple Cake Bread by Sweet C’s | Rustic Apple Strudel by So Much Better with Age
New England Apple Crisp by Nina Hendrick | Maple Apple Oatmeal by Finding Home Farms | Chocolate Apple Mini Cakes by Zevy Joy | Artisan Apple Bread by Nesting with Grace | Low Carb Apple Sandwich Snacks by My Sweet Savannah
Apple Peach Crisp by Summer Adams | Roasted Apple and Butternut Squash Soup by Town & Country Living
This soup looks amazingly delicious! A must-try!
Another super recipe. I have one but going to give this a try.
Mine doesn’t have creme fraiche
Enjoy your day
A beautiful setting and yummy soup, great combination.
I’ve never thought about adding apple to a squash soup. That has to taste amazing! And that drizzle of creme fraiche with the pecans put it right over the top!
Jennifer, this looks divine! It gets cold and rainy next week here in the PNW and I will have to make this! xoxo
Oh my goodness, this looks so delicious! I love that you made a soup!