Butternut Squash Soup
A soup for all seasons is this delicious butternut squash soup, is not just reserved for Thanksgiving. Try making the soup, with pumpkin, acorn or even delicata squash. Serve with a crusty bread.
3 lbs. Butternut squash
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
3 garlic cloves, smashed
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
Bouquet Garni: 1 bay leaf, 1 thyme sprig, 4 whole peppercorns wrapped in a cheesecloth and tied close with kitchen twine.
8 cups of vegetable stock
1/2 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheated oven at 350° Carefully cut the squash into half, lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes. When it has cooled remove the pulp from the skin and reserve.
In a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, and white pepper. Cook until the shallots are soft and translucent, about 3 minutes. Add the squash and stock, spice bouquet Garni. and cream. Cook until all the flavors meld together, 20-30 minutes. Remove the bouquet Garni and season with cinnamon and nutmeg.
Puree the soup in blender, being careful not to overload the blender with the hot soup.
Strain through a fine strainer and serve with Crème Fraîche on top.