c i r k a

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


  1. preheat oven to 350 F, line small baking sheet with aluminum foil (optional)
  2. cut neck off squash and set aside, cut bulb in half and scoop out and discard seeds
  3. 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
  4. place cut side down on baking sheet and roast for about 1 hour, or until completely tender
  5. remove squash from oven and set aside until cool enough to handle; then scoop out and reserve flesh (discard sage)


  1. using a paring knife or peeler, peel away skin from neck of squash until you reach bright orange flesh
  2. cut into ~1/2“ pieces, making approx 4 c diced squash (will be pureed so irregular is ok)
  3. put 1 T canola oil in stockpot over med-high heat, add leeks, carrots, shallots, and onions; cook, stirring often for about 6 minutes
  4. 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
  5. stir in honey and cook while stirring for 2-3 minutes
  6. add vegetable stock, bring to simmer, and cook 10-15 minutes, or until squash is tender
  7. add roasted squash and simmer gently for about 30 minutes
  8. blend with immersion or regular blender to desired consistency


  1. place creme fraiche in chilled small metal bowl and stir in nutmeg to taste
  2. whisk until creme fraiche holds a shape, cover and refrigerate
  3. reheat the soup, adding more vegetable stock if too thick
  4. 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
  5. 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)
  6. if using sage leaves, heat 1/8” of canola oil in small skillet
  7. when oil is very hot, add sage and cook for 30-45 seconds, turning leaves to crisp them on both sides
  8. when bubbling stops, moisture in leaves will have evaporated and they will be crisp
  9. drain on paper towels and sprinkle with salt
  10. 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