Roasted Butternut Squash and Apple Soup with Cinnamon Crème Fraîche

My day started off like this::

Me: Mia, what do bears eat?
Mia: They eat Starbucks, drink coffee, and do gymnastics. In the Olympics they break dance…literally.

Me: literally?
Mia: litterally.

Later that morning and on the way to drop Mia off at school we were stopped by a man dancing and singing in the middle of the street with the coolest afro I’d ever seen. It would have been better if he was sporting roller skates but I guess you can’t have it all.

It then progreesed  later that afternoon, walking in the door and witnessing this:

Apparently, they ditch the “I hate you” routine for a game of catch when I leave the house.

And with that I poured a glass of wine and started cooking because obviously nothing bad can come out of the kitchen on a strange day like this.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup with Cinnamon Crème Fraîche is a creamy savory soup with a tart kick. It’s paired with cinnamon crème fraîche for a delightfully aromatic soup perfect for fall. As a mom I do have to note that the cinnamon crème fraîche was a little too much for my 4 year-old to handle but without it she inhaled a bowl. Enjoy.

Roasted Butternut Squash and Apple Soup with Cinnamon Crème Fraîche
makes 12-16 cups 

  • 1 1/2 pound butternut squash
  • 3 Braeburn Apples*
  • 1 clove gralic
  • 1/2 yellow onion
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • 4 cups chicken broth
  • 3 fresh sage sprigs
  • 1 cup Crème Fraîche**
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
notes
* Braeburn Apples are sweet, a little tart, and very firm which makes them perfect for roasting in this soup. You can use any firm apple like Granny Smith or a Golden Delicious for a substitution.
** Crème Fraîche is similar to sour cream. You can use sour cream to substitute or fresh whipped cream without sugar.

Preheat the oven to 400°F. Slice the butternut squash in half lengthwise. Scoop out the seeds and discard. Place both halves open side down on a parchment lined baking sheet.

Peel, core, and slice the apples into large pieces. Place the cubed apples onto the same baking sheet with the butternut squash.

Roughly chop the peeled onion. Place it on the baking sheet along with the peeled garlic clove.

Drizzle olive oil on the apples, onions, and undersides of the squash and sprinkle with salt and pepper. Place in the oven and roast for 45 minutes until the apples and squash are tender and can be pierced with a fork.

Next, carefully scoop out the meat of the butternut squash with a spoon and discard the skins.

Place the squash, apples, onion, and garlic clove in a blender or food processor. Add chicken broth and puree until smooth. For best results do this in two batches.

Pour the puree into a large pot and bring to a boil on the stove.

Reduce heat to a simmer and place the sprigs of sage in the soup. Simmer for 10 minutes. Taste and add any additional salt and pepper if needed. We’re keeping the sage whole to just infuse the soup with a hint of sage instead of knocking you off your chair.

While the soup is simmering, combine the crème fraîche, cinnamon, and nutmeg into a bowl and stir until combined.

Serve by pouring soup in a bowl and top with the cinnamon creme fraiche. And if you’re feeling fancy, top with a flash fried sage leaf.

When you fry a sage leaf it becomes very crisp. To do this, simply heat grapeseed or canola oil in a skillet on medium high heat. Place sage leaves in the hot oil. Immediately, flip them over. After 3 to 5 seconds remove the sage leaves and place them on a paper towel to drain.

Delicious and aromatic soup perfect for fall! Roasted Butternut Squash and Apple Soup with Cinnamon Crème Fraîche.

 

    Comments

  • Katrina @ Warm Vanilla Sugar


    I am totally in love with that cinnamon creme fraiche! Delicious!

  • Noble


    Oh i miss those kinds of convos with my kids…so fun. But this soup…hold the phone…it’s a beauty!

  • Barbara


    Hi Meredith, wanted to let you know that I tried this recipe today and it is definitely a keeper. I think the best part was the aroma of the ingredients roasting in the oven, mmmmmm
    To use what I had in my kitchen I used buttercup squash instead of butternut and as I did not have fresh sage I used 1 tsp of dried and also added 1/8 tsp of Chinese 5 spice powder. the result was a warm velvety soup that will certainly become a regular at my table! I look forward to trying it with fresh sage, and homemade creme fraiche topped with the flash fried sage leaf.
    Thanks again for sharing another great recipe!

  • Debra


    This is one I will definitely try. Pair the soup with a simple green salad, excellent!

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