02 Oct Apple Butternut Squash Soup

Apple Butternut Squash Soup

Spiced Pumpkin Seeds

Creme Fraiche

Servings: 4-6

Ingredients

• 1 apple

• 1 butternut squash, peeled and chopped (discard seeds) ~6-8 cups

• 1 yellow onion, chopped (~1 cup)

• ½ cup pumpkin seeds

• 3 cups chicken stock or vegetable broth

• 1 cup water

• 4 tbsp creme fraiche 

• salt as needed

• 2-3 tsp chinese five spice (cinnamon, cloves, fennel, star anise, peppercorns)

Preparation

1. Preheat oven to 350’ F

2. Toss pumpkin seeds with tsp of oil, pinch of salt and chinese five spice 

3. Roast for 10 minutes

4. Peel onion, butternut squash and apple

5. Roughly chop onion, butternut squash and apple

6. On medium heat in tall pot add grapeseed oil and onion

7. When onion is translucent add chopped butternut squash and apple

8. Continue medium heat, slowly adding color to onion and butternut squash

9. When slightly brown, add chinese five spice, water and chicken stock until ingredients are completely covered

10. Cook on medium heat until fork tender

11. Blend with immersion blender until smooth 

12. Top soup with creme fraiche and pumpkin seeds

Optional: garnish with parsley or chives