Ingredients

• 1 medium (approx 1 kg) Butternut squash
• 1 large Apple (e.g., Cortland or Honeycrisp)
• 1 medium Onion
• 2 Garlic cloves
• 750 ml Vegetable broth
• 125 ml Heavy cream (35%)
• 150 g Smoked trout fillet
• 2 tbsp chopped Fresh spruce tips (or 1 tbsp dried)
• 1 tbsp Butter
• 1 tbsp Olive oil
• to taste Salt and pepper
• 1 tbsp Fresh chives, chopped (for garnish)

Instructions

1. 1

   Preheat oven to 200°C (400°F). Cut the butternut squash in half, remove seeds, and place cut-side up on a baking sheet. Peel the apple, quarter it, and place it on the same sheet. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the squash is very tender. Let cool slightly.

2. 2

   Meanwhile, melt butter in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until translucent. Add minced garlic and fresh spruce tips (if using) and cook for 1 more minute until fragrant.

3. 3

   Scoop the flesh from the roasted squash and add it to the pot along with the roasted apple. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes (if using dried spruce tips, add them at this stage).

4. 4

   Remove from heat. Using an immersion blender (or a regular blender), purée the soup until smooth. Return the pot to low heat.

5. 5

   Stir in the heavy cream and flaked smoked trout. Heat gently without boiling. Taste and adjust seasoning.

6. 6

   Serve hot, garnished with fresh chopped chives and, if desired, a drizzle of cream or a few sprigs of spruce tips.