Roasted Butternut Squash and Apple Soup for a Crisp Autumn Day

Course Soups and Stews

Ingredients in this Recipe

1 butternut squash, peeled, seeded and cut into 2 inch chunks
1 tablespoon light brown sugar
1 yellow onion, diced
1/2 teaspoon kosher salt
1/4 cup creme fraiche (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon dried thyme
1/8 teaspoon ground ginger
2 apples, peeled, cored, diced (I used Honey Crisp apples)
4 5 cups vegetable broth depending on the consistency you prefer (preferably homemade)
6 tablespoons unsalted butter
olive oil

See Full Recipe at Food52