Spiced Apple Butternut Squash Soup Recipe – Sunset Magazine

Ingredients

• 1 large butternut squash (about 3 3/4 lbs.)
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped red onion
• 1 Granny Smith or other firm-tart apple, peeled, seeded, and coarsely chopped
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 to 3 cups reduced-sodium chicken or vegetable broth
• Kosher salt and pepper
• 1/4 cup crème fraîche
• Optional toppings: Candied pecans, rosemary crackers, thinly sliced apples or pears, pomegranate seeds, flat-leaf parsley leaves