1 medium butternut squash
6 Tablespoons butter, divided in half
6 Tablespoons brown sugar, divided in half
1 Tablespoon fresh rosemary, chopped or 2 teaspoons dried
8 cups fresh chicken or vegetable stock
1 large onion (or 3 small leeks), peeled and coarsely chopped
3 large carrots, peeled and finely chopped
4 large cloves garlic, peeled
1 tart apple, such as Granny Smith, peeled, cored and finely chopped
1 cup apple cider or apple juice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 bay leaf
2 sprigs sage
1 1/2 Tablespoons kosher salt
1/2 teaspoon pepper
1/2 cup crème fraîche
1/8 teaspoon kosher salt
Fresh sage leaves for garnish
Preheat the oven to 425°F.
Roast Squash: Cut squash in half and scoop out seeds. Place in roasting pan, flesh side up. Spread half of the butter and brown sugar among the cavities. Sprinkle with rosemary. Pour 2 cups of stock around squash and cover pan with foil. Roast in preheated oven, until squash is soft, about 45 minutes – 1 hour.
Sauté Vegetables: In large stockpot, melt remaining butter. Add onions (or leeks, if using), carrots, garlic, and apple and sauté until soft, about 7 minutes. Once the vegetables are soft, add the remaining 6 cups stock, remaining brown sugar, apple cider, ginger, nutmeg, bay leaf, sage, salt and pepper. Cover pot and then bring to a boil. Remove squash from oven, cool slightly then scoop flesh out of skins and add to stockpot. Cook for about 8-10 more.
Puree Soup: Remove bay leaf and sage from soup pot. Working in batches (filling no more than 1/2 full), puree soup in blender on high speed until very smooth and light, 2 to 3 minutes per batch. Helpful hint: you may want to hold the lid on with a towel because the soup can spit! Strain soup through fine strainer into second stock pot over medium heat.
Crème Fraîche: Combine crème fraîche with salt. Set aside.
Serve: When all the soup has been pureed, bring to a boil and simmer for a few minutes to blend the flavors. Add additional seasoning if necessary. Serve soup in bowls, topped with dollop of crème fraîche and sage.
Recipe created by Parties That Cook®