Autumn Squash Soup with Creme Fraiche and Apple Confit

  • 1 medium butternut squash; peeled, seeded and cut into chunks
  • 2 medium delicata squash; peeled, seeded and cut into chunks
  • 4-5 cups chicken stock
  • 1 Tbsp fresh thyme, chopped
  • 1 large yellow onion, thinly sliced
  • 2 Tbsp olive oil
  • 1 Tbsp sherry vinegar
  • 3-4 Tbsp maple syrup
  • ½ cup crème fraîche, plus more to finish
  • 4 apples; peeled, cored and diced
  • 3 Tbsp butter
  • 1/4 tsp cinnamon
  • Kosher salt and fresh cracked black pepper

In a large soup pot, sweat onions and thyme in olive oil over low heat until soft and fragrant. Add squash and chicken stock. If stock does not completely cover the squash top off with water until just covered. Bring to a boil and then reduce to a simmer. Cook until squash is very tender and falling apart. Cool for 20-30 minutes before blending. Transfer contents to a blender in batches and purée until smooth (you can also use an emersion blender if you have one). Stir in sherry vinegar, maple syrup, ½ cup crème fraiche and salt and pepper to taste. For the apples, heat butter in a large sauté pan until melted. Add the apple, cover and cook over low heat for about 10 minutes or until soft. Add the cinnamon and a pinch of salt. To serve, heat soup over low (do not boil!), transfer to bowls and garnish with a dollop of crème fraîche and scoop of apple confit.

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