Butternut Squash Soup (12 Steps)

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Today's special is the butternut squash soup. This pleasing recipe is straightforward and quick to prepare.

All you require are 17 ingredients and the willingness to follow 12 simple steps.

• 1 3-to-3½-pound butternut squash
• 2 tablespoons canola or vegetable oil
• Kosher salt and freshly ground black pepper
• 2 sprigs sage
• Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and ½ teaspoon black peppercorns
• 1 cup thinly sliced leeks
• 1/2 cup thinly sliced carrots
• 1/2 cup thinly sliced shallots
• 1/2 cup thinly sliced onions
• 6 garlic cloves, peeled and smashed
• 2 tablespoons honey
• 6 cups vegetable stock, more if needed
• 1/4 cup crème fraîche
• Freshly grated nutmeg
• 4 tablespoons unsalted butter
• 1 tablespoon minced chives
• Extra-virgin olive oil

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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "butternut squash soup".

• Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds.

  

• Brush each half inside and out with about 1½ 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 until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

  

• Make bouquet garni.

  

• Using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into ½-inch pieces (you should have about 4 cups).

  

• Put the remaining 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, 1½ teaspoons salt, and ½ 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.

  

• 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. Purée soup with an immersion blender.

  

• Strain the soup through a fine sieve into a bowl or containersTaste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.

  

• Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.

  

• Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet aover 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 butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter - then stir.

  

• Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

  

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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