autumn in a bowl

If this soup doesn’t scream “AUTUMN” to you, I don’t know what does! You can find the pre-cut butternut squash at Costco and Trader Joe’s. Pictured below is one whole fresh butternut and a 2-pound package from Costco.

Roasted Butternut and Apple Bisque with Fall Spiced Crème Fraîche

1  1/2 pounds Granny Smith apples, peeled, cored, and quartered
4  1/2 pounds butternut squash, each cut lengthwise in half and seeded, or 4 pounds pre-cut butternut squash cubes
1 large yellow onion, peeled and cut into quarters
3 tablespoons olive oil
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 cups chicken broth

Spiced Crème Fraîche
1 cup chilled crème fraîche
1/8 teaspoon each; ground allspice, cinnamon, cloves, and nutmeg
Fresh chives or thyme leaves for garnish

Preheat oven to 425 degrees. Line 2 baking sheets with foil.

Divide apples, squash, (cut side up), and onions between the baking sheets and drizzle with olive oil. Toss onions and apples to coat with oil.  If using the precut squash, just toss the squash cubes with the apples and onions on the baking sheets.

In a small bowl; mix brown sugar, cinnamon, cardamom, salt, and pepper.  Sprinkle spice mixture over vegetables.  Place in preheated oven and roast 1 hour or until very tender and golden, rotating pans 30 minutes into the roasting time. Remove from oven.

If using the whole fresh squash, when the halves are cool enough to handle, use a large spoon to scoop out the flesh from the squash halves and transfer to a medium bowl.

In a blender on low speed, blend half of the roasted squash, onions, and apples with about 3 cups of chicken broth until smooth. Pour the mixture into a large pot. Repeat 2 more times with the remaining vegetables, apples, and broth and add to the pot.

Heat to simmering over medium heat. Reduce heat to low; cover the pot and simmer for 5 minutes.

Spiced Crème Fraîche:  Place the crème fraîche in a small bowl and mix in the spices.

To serve, ladle soup into bowls. Dollop with crème fraîche. Garnish with chives or thyme and a few grinds of black pepper and serve.

Serves 10 to 12