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Celebrate Fall with a Heartwarming Bowl of Apple Butternut Squash Soup

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


  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. 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.

  3. Place soup in a blender, working in batches, and blend until soup is smooth and creamy.

  4. Meanwhile, in a small bowl, combine creme fraiche, apple cider vinegar, and a pinch of cayenne pepper. Add a pinch of Kosher salt.

  5. Ladle soup into individual bowls and add a swirl or dollop of the creme fraiche mixture on top. Sprinkle with pecans and enjoy!