Butternut squash soup is my favorite soup to serve at Thanksgiving. It is easy to make the day ahead and reheats very well. This recipe has one tart Granny Smith apple which gives it a wonderful flavor. Sautéed onion and garlic along with a bay leaf and some sage will round out the flavors of this fantastic fall soup. Some people prefer to only puree half of their soup so there are still some chunks, but I prefer to puree the whole batch so it’s silky smooth. Homemade crème fraîche is added after the soup is cooked and more is added for garnish. You can have fun garnishing this soup with roasted peanuts, chopped apple, and a sprig of fresh parsley.
If you are undecided what you should serve as your appetizer at your Thanksgiving dinner this year, I encourage you to try this soup. It’s an easy dish you can make the day before, it tastes great, and an added bonus is it’s healthy for you. I know. Nobody counts calories on Thanksgiving, but eating this low calorie soup as an appetizer will give you an excuse to have two desserts instead of one.
Butternut squash soup is a deliciously smooth fall soup with a hint of crème fraîche.
For the Butternut Squash
- 2 butternut squash
- 2 tablespoons butter
- sprinkle of salt and pepper for butternut squash
For the Soup
- 1 3/4 cup yellow onion, chopped
- 2 garlic cloves, minced
- sprinkle of salt and pepper on vegetables
- 1 granny smith apple, cored, peeled, chopped
- 2 cups chicken stock or vegetable stock
- 1/2 cup filtered water
- 1 bay leaf
- 1 teaspoon sage
- sprinkle of salt and pepper in soup
- 2 tablespoons crème fraîche, added after the soup is done
For the Garnish
- 2 tablespoons crème fraîche
- 3 teaspoon roasted peanuts, chopped
- a few sprigs of fresh parsley
- 1/2 Granny Smith apple, finely diced
Preparing the Squash (prep time: 10 minutes, cook time: 1 hour, cool time: 15 minutes)
- Preheat the oven to 400 F.
- Wash the outside of the squashes, cut them half lengthwise, and place on a cookie sheet with the flesh side up. Brush the flesh with soft butter, sprinkle with salt and pepper, and prick with a fork.
- Roast for one hour at 400 F or until the flesh is nice and soft.
- Take the squash out of the oven, and let cool for 10 to 15 minutes.
- Scoop out the cooked squash, reserving 3 1/2 cups for the soup. There will be some left over.
Making the Soup (Prep time: 20 minutes, Cook time: 20 minutes)
- In a large soup pot, melt 2 tablespoons of butter. Saute the onion and garlic until soft and fragrant over medium/high heat. Sprinkle with salt and pepper.
- Peel, core, and chop one Granny Smith apple.
- Add the chicken stock, cooked squash, and filtered water and stir well. Season the soup with sage, one bay leaf, and a sprinkle of salt and pepper.
- Bring the soup to a boil, then simmer for 20 to 25 minutes.
- Remove the bay leaf, then puree the soup in a blender in small batches. Add a bit of filtered water to each batch.
- Once all the soup is pureed, pour into a serving bowl and stir in 2 tablespoons of crème fraîche.
- Serve warm.
Garnishing the Soup (Prep time: 10 minutes)
- Put two tablespoons of crème fraîche in a small plastic sandwich bag. Clip off a small corner to make a piping bag.
- Pipe a little crème fraîche on top of each individual serving bowl, then feather it with a toothpick to create a pretty design.
- Garnish with diced Granny Smith apple, fresh parsley sprigs, and 3 teaspoons of chopped roasted peanuts.
- You will have leftover squash from the roasting process. You can serve this squash warm with butter and a sprinkle of salt. It’s very yummy.
- If you are making this soup for Thanksgiving, make it the day before. Reheat the soup in a crock pot if stove top space is limited.