Butternut Squash Soup
with brown butter, sage, and nutmeg creme fraiche
one 3 - 3.5lb butternut squash
2 T canola oil
kosher salt & fresh ground black pepper
2 sage sprigs
1 c thinly sliced (1/8“) leeks, white and light green parts only
1/2 c thinly sliced (1/8”) carrots
1/2 c thinly sliced (1/8“) shallots
1/2 c thinly sliced (1/8”) onions
6 cloves garlic, peeled and smashed
2 T honey
6 c vegetable stock
4 T (2oz) unsalted butter
1/4 c creme fraiche
freshly grated nutmeg
canola oil (if using sage leaves)
8 sage leaves or 1 T minced chives
kosher salt and freshly ground black pepper
extra virgin olive oil
Squash
preheat oven to 350 F, line small baking sheet with aluminum foil (optional)
cut neck off squash and set aside, cut bulb in half and scoop out and discard seeds
brush inside with ~1 1/2 t of canola oil, then sprinkle cavities with salt and pepper, and tuck a sprig of sage into each
place cut side down on baking sheet and roast for about 1 hour, or until completely tender
remove squash from oven and set aside until cool enough to handle; then scoop out and reserve flesh (discard sage)
Base
using a paring knife or peeler, peel away skin from neck of squash until you reach bright orange flesh
cut into ~1/2“ pieces, making approx 4 c diced squash (will be pureed so irregular is ok)
put 1 T canola oil in stockpot over med-high heat, add leeks, carrots, shallots, and onions; cook, stirring often for about 6 minutes
add diced squash, garlic, 1 1/2 t salt, and 1/2 t pepper; cook gently for 3 minutes, reducing heat as necessary to keep garlic and squash from coloring
stir in honey and cook while stirring for 2-3 minutes
add vegetable stock, bring to simmer, and cook 10-15 minutes, or until squash is tender
add roasted squash and simmer gently for about 30 minutes
blend with immersion or regular blender to desired consistency
Presentation
place creme fraiche in chilled small metal bowl and stir in nutmeg to taste
whisk until creme fraiche holds a shape, cover and refrigerate
reheat the soup, adding more vegetable stock if too thick
heat medium skillet over high heat, when very hot, add butter and rotate skillet over heat as necessary to brown butter evenly, scraping up any bits that settle on bottom
as soon as foaming has subsided and butter is hazelnut brown, pour into pot of soup (DO NOT OVERCOOK butter, will change from brown to burnt quickly)
if using sage leaves, heat 1/8” of canola oil in small skillet
when oil is very hot, add sage and cook for 30-45 seconds, turning leaves to crisp them on both sides
when bubbling stops, moisture in leaves will have evaporated and they will be crisp
drain on paper towels and sprinkle with salt
serve soup with a dollop of creme fraiche, black pepper, and 2 sage leaves per bowl or some minced chives, as well as a little olive oil on top
Serves: X Total cook time: X
Source: X
recipe/butternutsquashsoup.txt · Last modified: 2018/11/07 03:58 by john