Squash and Apple Soup with Sage Creme Fraiche and Croutons

One of my favorite fall vegetables along with many is the deliciously sweet butternut squash. I always grew up eating lots of acorn squash so I wanted to make a soup with both and add just a touch more sweetness and tartness from the apples. They balance each other out so beautifully it will just warm you right up.

Ingredients

• 1 (2-3 pound) butternut squash, peeled, seeded and large dice
• 1 small (1 pound) acorn squash, peeled, seeded and large dice
• 1 ½ cups apples, (I use McIntosh, sweet and slightly tart) peeled, seeded and large dice
• 1 cup yellow onion, large dice
• 1 tsp. fresh thyme
• 2 tbsp. extra virgin olive oil
• 6 cups chicken stock, unsalted
• 1 tbsp. ground cinnamon
• 2 tsp. ground nutmeg
• ½ cup milk or heavy whipping cream
• Salt and black pepper
• 1 cup French bread, toasted and cubed
• ½ cup crème fraiche
• 1 tbsp. fresh sage, minced

Directions

Pre-heat the oven to 375 degrees F.

Spread evenly out on a baking sheet the squash, apples and onions. Drizzle with olive oil and season with nutmeg, cinnamon, thyme salt and pepper. Bake for 35-40 minutes, just until tender and golden.

Heat the chicken stock in a large stock pot over medium high heat. Add the roasted vegetables to the hot stock and cook for five minutes together. Then with a slotted spoon, remove the vegetables and some stock and start pureeing the soup in batches, just until thick and smooth. Season soup with salt, pepper and cinnamon if needed. Serve immediately. Garnish with toasted French bread or croutons if desired and sage crème fraiche.