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!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Make Provencal Fish Soup From Scratch It’s Worth it
May 4, 2018
Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse…
Cook’n with Class Mussels Saffron and Leek Soup
March 30, 2016
The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook'n with Class. Enjoy!…
Taste and Savour Juicy Gold the Cavaillon Melons of Provence
June 28, 2017
Celebrated Fruit – Cavaillon Melons Nutmeg barely tolerates melons, in her opinion, the green honeydew version found in airport “fruit salads” should be outlawed. Watermelon and its variations without seeds or in ghastly yellow only belong on a picnic table with many children around. The orange cantaloupe is the only melon that Nutmeg will consider …
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 …
No Comment