- 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
- 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
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.
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.
Halve cooled squash lengthwise and scrape out seeds and discard, then scoop out flesh and set aside.
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.
Ladle soup into bowls. Spoon crème fraîche onto each and serve with toppings.