Martine Bertin-Peterson Provencal Recipes Soup Taste: Food & Drink

Roasted Butternut Squash Soup a Recipe for Fall Weather

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 lb Butternut squash (peeled and cut into cubes); 1 tart cooking apple (peeled, cored and sliced); 1 small Yellow Onion (chopped); 4 cups Chicken Broth (preferably homemade ); olive oil; 1/4 teaspoon Nutmeg; 1/2 cup half and half or light cream; to taste Salt; Crème fraiche or sour cream (for garnish)

Martine Bertin-Peterson — September 15, 2017

1,159 2 0

The rentrée scolaire (return to school) in France is for many the marker of the change in seasons. Although in Provence September days continue to be bright and warm the beach towels are not as tempting as they were in August. After September 1st there is a marked change of 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. Roasting the squash adds a richer flavour.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Soup

Cuisine French

Servings people

Ingredients

1 lb Butternut squash peeled and cut into cubes
1 tart cooking apple peeled, cored and sliced
1 small Yellow Onion chopped
4 cups Chicken Broth preferably homemade
olive oil
1/4 teaspoon Nutmeg
1/2 cup half and half or light cream
to taste Salt
Crème fraiche or sour cream for garnish

Instructions

Pre-heat oven to 400 degrees.
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 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 half and half to soup and simmer on a low flame to re-heat – do not boil!
Serve soup in individual bowls with a dollop of creme fraiche or sour cream or garnish with croutons.

Notes

As an option to butternut, substitute pumpkin or other orange squash

For a vegetarian soup option, vegetable broth may be substituted

Tried this recipe?Let us know how it was!

Please share this with friends and family.

Tags:Butternut Squash,Soup

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA.

Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy, and is the author of the Bucks County Foodie blog. Born in France and fluent in 5 languages, Martine has traveled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence.

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.