Roasted Butternut Squash Soup a Recipe for Fall Weather
Martine Bertin-Peterson · Provencal Recipes · Soup · TasteFor many, the rentrée scolaire (return to school) in France marks the change in seasons. Although in Provence, September days continue to be bright and warm, beach towels are not as tempting as they were in August. After September 1st, there is a marked change in the produce on display in the markets. The squashes and pumpkins start to appear along with the root vegetables. This roasted butternut squash soup is a nod to the fall season, to warmer clothing and sunny days.
Roasted Butternut Squash Soup
Like many soups, this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling, and roasting the squash adds a richer flavour.
Ingredients
- 1 lb butternut squash peeled and cut into cubes
- 1 apple a tart, cooking variety, peeled, cored and sliced
- 1 small yellow onion chopped
- 4 cups chicken broth preferably homemade
- olive oil
- 1/4 teaspoon nutmeg
- 1/2 cup light cream or half-and-half
- salt to taste
- crème fraîche (or sour cream) for garnish
Instructions
- Preheat oven to 400°F.
- Place butternut squash on a rimmed baking pan and drizzle with olive oil. Toss to coat pieces evenly.
- Roast squash for 20-30 minutes until soft but not mushy.
- Add 1-2 tablespoons of olive oil to a medium pot.
- While the squash is roasting, sweat the chopped onion over a low flame until soft, but not browned.
- Add roasted squash, sliced apple, nutmeg and 4 cups of chicken broth to the prepared onions.
- Bring to a boil and then simmer for 10-15 minutes or until the apple is soft.
- Using a hand blender, puree the soup until smooth.
- Check for seasoning and add salt to taste. Add 1/2 cup of light cream (half-and-half) to the soup and simmer on a low flame to reheat—do not boil!
- Serve soup in individual bowls with a dollop of crème fraîche or sour cream or garnish with croutons.
Notes
As an option for butternut squash, substitute pumpkin or other orange squash.Vegetable broth may be substituted for a vegetarian soup option.
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Mesturets a Traditional but Elusive Dessert from the Tarn
September 20, 2022
The Great Sugar Rush In the 17th century, Britain, France and other colonial powers established vast sugar plantations in the Americas. Sugar went from an expensive luxury to a commodity available to all in a couple of centuries. The dessert menu blossomed as chefs and cooks accidentally or deliberately created French classics such as mousse …
Creamy Mushroom and Chestnut Soup for Fall Weather
December 9, 2019
Luckily, this recipe for Creamy Mushroom and Chestnut Soup is so delicious it has stopped my brown food colour rant in its tracks.…
A Savoury Melon Soup Starter
May 30, 2016
Giuseppina Mabilia, who blends a fusion of tastes from Italy and Provence at her cooking school Venise en Provence shares this recipe for a savoury, cold melon soup. Perfect for a starter in the heat of summer, or for lunch. …
Springtime Chilled Pea Soup with Crispy Prosciutto
March 22, 2018
This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl. …
No Comment