Step 1

Pre-heat oven to 450 degrees Fahrenheit

Step 2

Cut off 1/4 inch from top and bottom of butternut squash. Peel with vegetable peeler until the orange flesh is visible. Cut squash in half. Requires sharp knife, some force, and much care! Remove seeds and fibrous material. Cut into roughly equal sized pieces. Place in large bowl.

Step 3

Rough chop onion, place in bowl with squash.

Step 4

Add oil and stir to coat ingredients. This will aid in the browning of the vegetables.

Step 5

Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.

Step 6

Remove from oven

Step 7

Add stock to large pan

Step 8

Core, peel and chop apples. Add to stock.

Step 9

Add butternut squash and onions to stock.

Step 10

Add nutmeg and season with salt and pepper.

Step 11

Bring to boil and reduce to simmer. Let soup cook for 20 minutes.

Step 12

Puree soup with an immersion blender or in batches in regular blender. Do not overfill blender as hot soup will expand!

Step 13

Check for seasoning

Step 14

Ladle into bowl and garnish with a dab of creme fraiche if desired.

Step 15

Spoon into mouth until desired level of comfort is reached.