Roasted Butternut Squash Soup

Mike Glazer

Delicious roasted butternut squash soup, everyone loves this one.

ingredients

One 3-3 1/2 pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground pepper
2 sage sprigs
1 cup thinly sliced leeks, white and light green parts only
1/2 cup thinly sliced carrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
2Tbps honey
6 garlic gloves, peeled and smashed
6 cups Vegetable Stock (try not to get the stuff with tomatoes in it, that stuff is too red)
Bouquet Garni
4 tablespoons unsalted butter
1/4 cup creme fraiche
freshly ground nutmeg
For the bouqet garni:
2 or 3 pieces dark green outer leek leaves, washed
8 thyme sprigs
2 italian parsley sprigs
2 bay leaves
1/2 teaspoon black peppercorns

directions

1
For the soup:
2
Preheat oven to 350F. Line a small baking sheet with aluminum foil.
3
Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities 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.
4
Remove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).
5
Meanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2 inch pieces.
6
Put the remaining 1 tablespoon canola 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 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook gently 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 garni, bring to a simmer, and cook for 10 to 15 minutes or until the squash is tender.
7
Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.
8
Transfer the soup to a blender in batches and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. Taste the soup and adjust the seasoning. Let the soup cool then refrigerate until read to serve.
9
To complete:
10
Place the creme fraiche in a chilled small metal bowl and stir in nutmeg to taste. Whisk with a small whisk until the creme fraiche holds a shape. Cover and refrigerate.
11
Reheat the soup. If it is too thick, add a little more vegetable stock.
12
Heat a medium skilled over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown color, pour it into the pot of soup.
13
Ladle the soup into 4 serving bowls. Top each with a dollop of creme fraiche. Grind some black pepper over the top and garnish each with some minced chives. Drizzle a little olive oil over the top.