Roasted Butternut Squash and Apple Soup for a Crisp Autumn Day

Ingredients

• 
  
  1 butternut squash, peeled, seeded and cut into 2 inch chunks
  
• 1
  
  tablespoon light brown sugar
  
• 
  
  olive oil
  
• 
  
  6 tablespoons unsalted butter
  
• 
  
  1 yellow onion, diced
  
• 
  
  2 apples, peeled, cored, diced (I used Honey Crisp apples)
  
• 
  
  1/2 teaspoon kosher salt
  
• 1/4
  
  teaspoon ground cinnamon
  
• 1/8
  
  teaspoon dried thyme
  
• 1/8
  
  teaspoon ground ginger
  
• 4-5
  
  cups vegetable broth depending on the consistency you prefer (preferably homemade)
  
• 1/4
  
  cup creme fraiche (optional)
  

Directions

1. Toss the butternut squash chunks in enough olive oil to lightly coat the squash; sprinkle with brown sugar and toss again. Roast on a baking sheet in a 400F oven for 90 minutes. Start checking the squash after 1 hour of roasting. It should be just starting to caramelize when you pull it from the oven.
2. Melt the butter over medium high heat in the pot you will be making the soup in, and cook until it is a deep golden color (about 10 minutes). The deeper the color, the more of a nut flavor you’ll get; just be sure not to burn it.
3. Add the onion, apples, cinnamon, ginger, thyme and salt; cook until the onions and apples are softened. Add the roasted squash. Cook for 10 minutes, stirring every few minutes.
4. Add 4 cups of vegetable broth and simmer for 20 minutes.
5. Puree in a blender, food process or food mill, depending on how smooth you want the soup. Adjust seasonings as needed.
6. Stir in the cream fraiche. Alternatively, you could put a dollop in everyone’s bowl or eliminate altogether.
7. Serve and enjoy!