Spiced Apple Butternut Squash Soup

Spiced Apple Butternut Squash SoupRecipe

Photo: Seth Smoot; Styling: Kendra Smoot

Roasting a whole squash takes longer than one that's cut up, but Smoot finds it easier (and safer) to peel and cut the squash after it's cooked.

Serves 4 to 6


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1 large butternut squash (about 3 3/4 lbs.)
2 teaspoons extra-virgin olive oil
1 cup chopped red onion
1 Granny Smith or other firm-tart apple, peeled, seeded, and coarsely chopped
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 to 3 cups reduced-sodium chicken or vegetable broth
Kosher salt and pepper
1/4 cup crème fraîche
Optional toppings: Candied pecans, rosemary crackers, thinly sliced apples or pears, pomegranate seeds, flat-leaf parsley leaves


Total: 2 Hours

1. Preheat oven to 350°. Roast whole squash on a rimmed baking pan until tender enough for a long skewer to go all the way through neck of squash, about 1 1/4 hours. Let cool.

2. While squash cools, heat oil in a large pot over medium heat. Add red onion and apple and cook, covered, until onion is translucent and apple is tender, about 5 minutes. Add spices and cook, stirring, until fragrant, about 1 minute.

3. Halve cooled squash lengthwise and scrape out seeds and discard, then scoop out flesh and set aside.

4. Remove onion-apple mixture from heat and stir in cooked squash and 2 cups broth. Whirl in batches in a blender until very smooth. Return to pot and heat over medium heat to warm through and blend flavors, 5 to 10 minutes. Add more broth if needed to thin to desired consistency; season with salt and pepper to taste.

5. Ladle soup into bowls. Spoon crème fraîche onto each and serve with toppings.

Created date

November 2016

Nutritional Information

Calories 184
Caloriesfromfat 30 %
Protein 5 g
Fat 6.2 g
Satfat 2.9 g
Carbohydrate 31 g
Fiber 8.1 g
Sodium 65 mg
Cholesterol 19 mg