I had a wonderful butternut squash soup with apples the other night at a local restaurant and wanted to try to re-create it. On the way to doing that, I ended up making a soup that incorporated the squash and apple flavors I remembered, but I added a warm nutty dimension to it by sauteeing the onion and apple in butter that I browned to a deep golden color. The result is a subtle butter-nut flavor blending with the butternut squash, apple and onion. You can probably cut back a bit on the butter, but I didn't..... —TheWimpyVegetarian
1-1/2 quarts of soup
1 butternut squash, peeled, seeded and cut into 2 inch chunks
light brown sugar
6 tablespoons unsalted butter
1 yellow onion, diced
2 apples, peeled, cored, diced (I used Honey Crisp apples)
1/2 teaspoon kosher salt
vegetable broth depending on the consistency you prefer (preferably homemade)
Toss the butternut squash chunks in enough olive oil to lightly coat the squash; sprinkle with brown sugar and toss again. Roast on a baking sheet in a 400F oven for 90 minutes. Start checking the squash after 1 hour of roasting. It should be just starting to caramelize when you pull it from the oven.
Melt the butter over medium high heat in the pot you will be making the soup in, and cook until it is a deep golden color (about 10 minutes). The deeper the color, the more of a nut flavor you'll get; just be sure not to burn it.
Add the onion, apples, cinnamon, ginger, thyme and salt; cook until the onions and apples are softened. Add the roasted squash. Cook for 10 minutes, stirring every few minutes.
Add 4 cups of vegetable broth and simmer for 20 minutes.
Puree in a blender, food process or food mill, depending on how smooth you want the soup. Adjust seasonings as needed.
Stir in the cream fraiche. Alternatively, you could put a dollop in everyone's bowl or eliminate altogether.