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I have always been inspired by the curated menus from Taste of Provence and with a Fall butternut squash on my kitchen counter, once again I turned to them for a recipe. Enjoy!
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
1. Preheat oven to 400°F.
2. Place butternut squash on a rimmed baking pan and drizzle with olive oil. Toss to coat pieces evenly.
3. Roast squash for 20-30 minutes until soft but not mushy.
4. Add 1-2 tablespoons of olive oil to a medium pot.
5. While the squash is roasting, sweat the chopped onion over a low flame until soft, but not browned.
6. Add roasted squash, sliced apple, nutmeg and 4 cups of chicken broth to the prepared onions.
7. Bring to a boil and then simmer for 10-15 minutes or until the apple is soft.
8. Using a hand blender, puree the soup until smooth.
9. 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!
10. Serve soup in individual bowls with a dollop of crème fraîche or sour cream or garnish with croutons.
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