butternut squash soup
Ingredients:
1, 3 lb butternut squash
1 pinch Kosher salt and freshly ground black pepper, plus more to taste
2 sprigs sage
Olive oil
1 cup thinly sliced leeks, white and light green parts only
1/2 cup thinly slicedcarrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
6 garlic cloves, peeled and smashed
2 tbsp honey
6 cups vegetable stock, plus extra if necessary
8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a bouquet garni packet made of 2 green leek leaves
4 tbsp unsalted butter
Dallop crème fraîche
Canola oil (if using sage leaves)
1 tablespoon minced chives or 12 sage leaves
1 pinch Kosher salt and freshly ground black pepper, plus more to taste
Slash of olive oil for garnish
Step by step:
For the soup: Preheat the oven to 350° F
Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Drizzle olive oil over each side, season with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender.
Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
Then, peel the neck of the squash and dice into 2 in. cubes
Add some more olive oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, salt and pepper, and cook for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garnish, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
Add the roasted squash and simmer for about 30 minutes. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning.
Serve the soup into your fav bowl. Top each with a dollop of crème fraîche. Grind some black pepper over the top and garnish with a drizzle a little olive oil over the top. Enjoy!