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.
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