Serves a Crowd

Roasted Butternut Squash and Apple Soup for a Crisp Autumn Day

October 16, 2010
1 Ratings
  • Serves 1-1/2 quarts of soup
Author Notes

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

What You'll Need
  • 1 butternut squash, peeled, seeded and cut into 2 inch chunks
  • 1 tablespoon light brown sugar
  • olive oil
  • 6 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 apples, peeled, cored, diced (I used Honey Crisp apples)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground ginger
  • 4-5 cups vegetable broth depending on the consistency you prefer (preferably homemade)
  • 1/4 cup creme fraiche (optional)
  1. 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.
  2. 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.
  3. 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.
  4. Add 4 cups of vegetable broth and simmer for 20 minutes.
  5. Puree in a blender, food process or food mill, depending on how smooth you want the soup. Adjust seasonings as needed.
  6. Stir in the cream fraiche. Alternatively, you could put a dollop in everyone's bowl or eliminate altogether.
  7. Serve and enjoy!
Contest Entries

See what other Food52ers are saying.

  • asthmagirl
  • boulangere
  • phyllis
  • Waverly
  • McPoLanders

35 Reviews

asthmagirl December 9, 2014
this is hands down the best soup I have ever made. It took awhile, but was worth every moment. The amount of ginger was perfect. I used less butter and less crème fraîche. I am excited to make this again soon.
boulangere September 24, 2011
I love butternut and apples together. And in my house, crème fraîche is obligatory, not optional.
TheWimpyVegetarian September 24, 2011
Crème fraiche is definitely one of my favorite ingredients - especially for soups. :-)
boulangere September 24, 2011
We had a bounty of cream come in last week, so we made a boatload of it. Looking for a good home . . .
TheWimpyVegetarian September 24, 2011
I've never made my own creme fraiche! I'll bet it's easy to do, yes?
boulangere September 24, 2011
Oh, you have no idea! Cream + buttermilk + heat = creme fraiche. I lament the demise of the pilot light in home ovens. But at work we still have them. For every cup of cream add a couple of tablespoons of buttermilk. Cover and place in a warm place for 24 hours. I've never successfully rushed it. A perfect warm place is right on the floor of an oven with a pilot light. Alternatively, at home, I use my yogurt maker. Exponentially cheaper!
TheWimpyVegetarian September 24, 2011
I feel a fun little project being planning in my head for this week....:-)
phyllis September 23, 2011
In the CSA box I received today there was a butternut squash and some honey crisp apples. It's the first day of fall and it was raining so I decided soup would be a perfect starter for tonight's dinner. Thanks ChezSuzanne. This was delicious. I often have to fiddle a lot with the taste balance when I cook this soup but this one was easy: I added a bit of honey, a touch more cinnamon and about 1/8 tsp of nutmeg at the end, and it was great.
TheWimpyVegetarian September 24, 2011
Thanks so much, phyllis! I love your additions to the recipe. Now that fall is here and I'm starting to see butternut squash again, I'd like to try it with your additions!
Waverly November 3, 2010
I made your soup today. The browned butter and the caramelization of the squash add so much flavor. It is delicious. I used standard sizes of apples and squash, and my soup turned out just right. I can see how the flavors might become unbalanced if someone were to use 2 giant apples that are in markets now. Thank you for this recipe.
TheWimpyVegetarian November 3, 2010
Thanks for the feedback, Waverly!! I'm so glad this recipe worked so well for you and really good information on the apples. I know I used standard sized apples and it had worked for me too. I'm going to add that note to the recipe!
McPoLanders November 1, 2010
I made this soup for dinner tonight and it was wonderful! The flavors complimented each other so beautifully. My husband is already asking me to save this recipe. Thank you!
TheWimpyVegetarian November 1, 2010
Wow!! Thanks so much for letting me know! You, lynchaoo and agamom have really made my day with your comments!! I'm soooo happy you and your husband liked it so much!
lyncha00 November 1, 2010
My guests really enjoyed this but I used too much brown sugar and a sweet variety of apple which made the overall soup a bit sweet. It tasted even better after sitting for a day. I'm making it again this week and will use a bit less apple. Thanks.
TheWimpyVegetarian November 1, 2010
Thanks so much for your feedback! And I'm sorry it turned out a bit too sweet but I can definitely see how a sweeter variety of apple with the brown sugar could do that. You might also cut the brown sugar in half to balance out the flavors if the sweeter apple is a favorite variety of yours. I'm glad you're making it again this week! I'm about to make another batch too!
agamom November 1, 2010
Delicious, delicious, and best of all - a wonderful midweek dinner! Being a lazy cook, I halved the squash & baked upside down in the skin instead of in peeling & roasting in chunks. This could also be done ahead & refrigerated until ready to make the soup. Dished out of the skin & added with the brown sugar as the recipe indicates. The flavors were subtle and complex all at the same time. Thank you from my whole family - eaten by all ages & thoroughly enjoyed!
TheWimpyVegetarian November 1, 2010
Thanks so much for your feedback! I'm so glad you liked it so much!! Great idea to roast the squash instead of peeling it like I did. Thanks for sharing it!
lapadia October 23, 2010
I have never made butternut soup, I like the looks and sound of your recipe, and honey crisp is my favorite apple will be trying this. Oh...and great reviews from those who have already made it!
TheWimpyVegetarian October 24, 2010
Thanks lapadia! I hope you like it too! I would love to hear what you think if you try it. Honey Crisps are one of my favorite apples too. I can't seem to keep them for long. I should add here that you can add more vegetable broth if you want, depending on the consistency you want.
zieker October 20, 2010
I'm a major soup freak and can't wait to try this! Sounds like the perfect "curl up on the couch" winter soup. Could be my contribution for this year's Thanksgiving meal. YUM!! (Now if we could only manage to get some nice, cool, "fall" weather here in Texas...)
TheWimpyVegetarian October 20, 2010
This is definitely curl up on the couch winter soup - that's totally what I should have called it! I love soups too - they may be my favorite thing to create and make. I hope you like it too!! I've decided to make it for Thanksgiving as well. Hope you get some nice cool weather soon :-)
Midge October 19, 2010
I just made this and it is scrumptious! Thank you ChezSuzanne.
TheWimpyVegetarian October 19, 2010
Hey thanks for the feedback, Midge! I'm so glad you tried it and like it so much!! Yah!
monkeymom October 18, 2010
This looks so good. Can't wait to try this, you really know how to maximize flavor CS!
TheWimpyVegetarian October 18, 2010
What a nice thing to say! Thanks monkeymom - would love to know what you think if you try it. The browned butter adds a subtle, amazing flavor that's hard to describe, but really makes the difference in the soup. Also, add more stock or water if needed to get the consistency you want. We like a thicker soup than most at my house.
monkeymom October 19, 2010
Yum yum ChezSuzanne! I agree with Midge, this is scrumptious indeed. I love the thyme and the browned butter is a nice layer of flavor. I usually make a curry/butternut squash/apple soup but yours is a wonderful and flavorful change of pace. By the way, I used store bought chicken stock and just a sprinkling of brown sugar. Thanks for another wonderful soup!
TheWimpyVegetarian October 20, 2010
Oh great!!! I'm so glad you liked it too!! You and Midge made my day today :-)
gingerroot October 17, 2010
This sounds delicious. I just made a kabocha squash soup with pancetta and rosemary...I love your flavor combination with the apples, ginger and cinnamon.
TheWimpyVegetarian October 17, 2010
I love using kabocha squash for soup too. I've got a recipe that includes Chinese five spice with it for a soup that I just love, but your combination with pancetta and rosemary sounds really good. Would love to see your recipe if you post it!
Sagegreen October 17, 2010
Great combinations!
TheWimpyVegetarian October 17, 2010
Thanks, Sagegreen. And, belatedly, welcome back home from your travels!
drbabs October 17, 2010
Yum. I just made almost this exact same soup, only I used baked sweet potatoes instead of apples.
TheWimpyVegetarian October 17, 2010
That sounds great too! I love to find different ways to use sweet potatoes.
thirschfeld October 16, 2010
Mmmmmm....I like butternut soups
TheWimpyVegetarian October 17, 2010
Me too. They usher in such a comforting feeling of autumn.