Ingredients

2 Tbs. olive oil
1 cup chopped sweet onion
2 Tbs. finely chopped garlic
2 lb. peeled butternut squash, cut into large cubes
1/3 cup chopped Sun-Maid dried apples
5 cups chicken or vegetable broth
Kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
Creme fraiche, for serving
1 Tbs. finely sliced chives
Hot sauce, optional

Preparation

In a large pot, heat the oil over medium high heat until shimmering. Add the onions and cook until soft and golden brown in spots, 3 – 5 minutes. Add the garlic and continue to cook for another 10 seconds.
Add the squash, apples, broth, cinnamon, nutmeg and 1/2 tsp. salt and bring to a boil. Continue to cook until the squash is tender, about 10 minutes.
Transfer to a large bowl, puree in batches and return to the pot and reheat if necessary. Serve with a dollop of creme fraiche, some chives, and hot sauce, if using.

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Reviews (2 reviews)

unclemorti | 12/01/2018
Butternut is a squash that keeps my fall rolling. Not too seedy. A
super variety of sizes. The texture is soup friendly.
jefflantzimages | 11/11/2018
we love this traditional recipe, but if u are food adventurists instead of cinnamon and nutmeg use fresh Granny Smith apples, coriander, cumin, fried sage, Kabocha Squash (Japanese squash - we get it at Sousio's in Pike's Market in Seattle-Note: maybe hard to find and regular butternut is fine) pomegranate molasses, smoked paprika and dried black limes. be ur own Anthony Bourdain try it. jeff

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What We're Cooking Now

Name: Creamy Butternut-Apple Soup
Yield: 4 to 6 servings
Ingredients: 2 Tbs. olive oil; 1 cup chopped sweet onion; 2 Tbs. finely chopped garlic; 2 lb. peeled butternut squash, cut into large cubes; 1/3 cup chopped Sun-Maid dried apples; 5 cups chicken or vegetable broth; Kosher salt; 1/2 tsp. ground cinnamon; 1/4 tsp. freshly ground nutmeg; Creme fraiche, for serving; 1 Tbs. finely sliced chives; Hot sauce, optional