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Spiced Apple Butternut Squash Soup

Photo: Seth Smoot; Styling: Kendra Smoot

Total time 2 hrs

Serves 4 to 6

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.


  • 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

Nutrition 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

How to Make It

  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.