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Creamy Butternut Squash Soup
Description:
On cold winter nights, there's nothing more comforting than a warm bowl of soup. Our butternut squash concoction is simple and flavorful, with a creamy texture and a sweet finish. We've specified fresh nutmeg for a reason... it's simply heavenly and not hard to find. You can grate it with the small end of your cheese grater, or you can purchase a nutmeg grater for the purpose. The flavor is light and delicate, and brings out the roasty notes in the squash. Enjoy this winter delight as a starter to a meal or served alongside a couple of small plates.
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Ingredients: Print Ingredients
1 Butternut squash, washed, halved and seeded
1 turnip, peeled and quartered
2 tblsp. butter
1 small shallot, diced
1/2 sweet Maui onion, diced
1 clove garlic, diced
2 cups chicken stock
1/8 cup heavy cream
Freshly cracked black pepper
Salt
1 tsp nutmeg, freshly grated if possible
2 tblsp. creme fraiche
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Prepare:
Preheat the oven to 350. Place the squash and turnip in a shallow baking dish. Put a tiny pat of butter in the middle of each squash half and sprinkle with salt and pepper. Roast for 45 minutes, or until the vegetables are soft. Remove from oven and cool.
In a saucepan over low heat, saute the shallot, onion and garlic in 1 tblsp. butter, stirring often until they are golden brown and soft.
Scrape the squash meat out the shell and place it in a blender with the turnip. Add half of the chicken stock and blend until smooth. Pour the mixture into the saucepan and increase heat; add the rest of the chicken stock, nutmeg, salt and pepper, and simmer for 15-20 minutes to blend the flavors. Stir in the cream and reduce heat.
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How To Serve:
Ladle the warm mixture into a soup bowl and gently place a dollop of creme fraiche over the top so that it sits on the surface. Sprinkle with a few tiny curls of nutmeg to garnish.
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Experiment: Serve a bowl of crunchy croutons alongside the soup for a heartier appetite.
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Wine Pairings: This soup makes us think of fall and cold weather to us, so we like to pair it with red wine. Pinot Noir is an excellent choice, since it won't overwhelm the delicate flavors of the soup.
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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