Apple Butternut Squash Soup with Rosemary & Chipotle

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2-½ pounds Butternut Squash (2 1/2 Pounds Is Roughly 1 Medium Sized Squash)
• 1 whole Large Apple, Cored And Roughly Chopped (recommend Honeycrisp)
• 1 whole Medium Yellow Onion, Peeled And Quartered
• ½ heads Garlic
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Extra Virgin Olive Oil, Plus Extra For Coating Pans And Drizzling Over Veggies Prior To Roasting
• 1 sprig Fresh Rosemary
• ¼ teaspoons Fresh Ground Nutmeg
• ⅛ teaspoons Ground Chipotle Powder
• 5 cups Chicken Or Vegetable Stock (to Make It Vegetarian)
• 1-½ Tablespoon Lemon Juice (for 1 1/2 Tablespoons You'll Need Roughly Half A Lemon)
• 1 bunch Fresh Thyme, For Garnish
• 2 Tablespoons Crème Fraiche, Garnish
• 1 pinch Kosher Salt And Freshly Ground Black Pepper, To Taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C) and lightly oil a rimmed baking sheet. Cut the butternut squash into 1-inch pieces, discarding seeds. Quarter the onion, cut the apple into rough chunks, and halve the garlic head crosswise.

2. Spread the squash, apple, onion and garlic on the sheet. Drizzle with olive oil, season lightly with salt and pepper, and toss. Roast about 30 minutes until the squash is tender and lightly browned.

3. While the vegetables roast, melt the butter in a large pot over medium heat. Add the rosemary sprig and cook for 1 minute.

4. Add the roasted vegetables and stock to the pot. Squeeze the soft roasted garlic cloves into the pot. Bring to a simmer and cook, partly covered, for 10 minutes. Remove and discard the rosemary sprig.

5. Stir in the nutmeg and chipotle powder. Blend until completely smooth with an immersion blender, or in batches in a countertop blender with the lid vented.

6. Stir in the lemon juice and season with salt and pepper to taste. If the soup is too thick, thin it with a splash of water and reheat gently.

7. Pick the thyme leaves from the bunch. Ladle the soup into bowls, top each with a spoonful of crème fraîche and a sprinkle of thyme, and serve hot.