Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor.
A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors.
Serve with bread and a salad for a light supper, or as a starter for a holiday meal.
Drizzle with oil; toss to coat.
Spread in an even layer.
Roast until very tender, 30 to 35 minutes, stirring halfway through cook time.
Remove and discard the thyme and rosemary.
Transfer the remaining squash mixture to a blender.
Add broth to the blender.
Secure lid on the blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Puree until smooth, about 45 seconds.
Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt.
Bring to a boil over medium-high heat, stirring occasionally.
Ladle evenly into 6 bowls; dollop each with 1 1/2 tablespoons creme fraiche.
Garnish with thyme leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
