Butternut Squash Soup with Creme Fraiche

 

Cold weather equals soup on the kettle in our house.  I do not know why I have this obsession with butternut squash soup, but here we go again...Last minute Larry here did not realize the homemade creme fraiche needs to be made a day in advance so we did without.  Sweet, smooth, creamy and easy describes this soup.

roasted in my toaster oven

cool remove seeds and skin

my massive sage plant that started as a tiny Home Depot twig

prior to blending

Butternut Squash Soup

with Creme Fraiche 

from Maria Helm Sinkskey's

The Vineyard Kitchen

adapted

1 butternut squash (mine was about 5 pounds)

1 medium sweet onion

1T olive oil

1T raw honey

6 fresh sage leaves

salt and freshly ground pepper

4 cups organic chicken stock

1 cup creme fraiche (recipe follows)(make a day in advance)

~ preheat oven 400

~ prick squash with fork

~ place whole on a baking sheet 

~ roast until softened about 45 minutes

~ cool, cut in half, remove seeds 

~ cut into 2 inch slices and remove skin

~ cut slices into cubes

~  peel, trim and coarsely chop onion, reserve 

~ heat pan medium heat

~ add olive oil heat

~ add onion and saute until translucent and begins to brown

~ add honey and cook until it begins to bubble

~ add squash cubes and sage

~ season with salt and pepper

~ add chicken broth

~ add water to cover squash by 1 inch (4 cups for me)

~ bring to a boil and lower heat to simmer

~ cook 45 minutes to 1 hour until squash and onion are very tender

~ cool 15 minutes

~ puree with an immersion blender (the cookbook directs the use of a blender...don't do it .  Hot liquid and blenders do not mix well.  Invest in an immersion blender.  They are not costly and so much fun)

~ season with salt and freshly ground pepper

~ ladle with a dollop of creme fraiche (about 1T per bowl)

Creme Fraiche

1 cups heavy cream
2T buttermilk

~ combined cream and buttermilk in a very clean glass bowl
~ cover with cheese cloth secured by a rubber band or a piece of plastic wrap that has been perforated with a toothpick twenty times or more
~ let the mixture sit at room temperature overnight or for up to 2 days
~ mild - refrigerate after one night
~ tangy - leave out 2 nights
~ transfer to an airtight container and refrigerate

Butternut Squash Soup with Gruyere and Fresh Basil

I would be lying if I wrote, Sensational Soup.  Looks great taste mediocre.  I admit I did not make the pesto; however, it would not have made a difference.

Butternut Squash Soup with Gruyere and Fresh Basil

from Sara Moulton Cooks at Home

adapted

2 medium butternut squash
2T extra virgin olive oil
2 medium leek white parts thinly sliced
1 quart chicken stock
kosher salt and freshly ground pepper
1/3 cup grated gruyer cheese
1/8 cup fresh basil

~ preheat oven 375
~ halve the squash lenghtwise and remove seeds
~ place cut side down on oiled baking sheet
~ bake until tender 40-50 minutes
~ when cool scoop out pulp
~ heat oil in soup pot
~ add the leeks and cook stirring often until softened 5 minutes
~ add squash and stock increase heat to high
~ bring to a boil
~ reduce heat to medium-high and simmer stirring often 10 minutes
~ puree soup with hand blender
~ season with salt and freshly ground pepper
~ combine cheese and basil
~ ladle soup in bowls and garnish with cheese mixture