====== Butternut Squash Soup ======
//with brown butter, sage, and nutmeg creme fraiche //
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  * one 3 - 3.5lb butternut squash
  * 2 T canola oil
  * kosher salt & fresh ground black pepper
  * 2 sage sprigs
  * 1 c thinly sliced (1/8") leeks, white and light green parts only
  * 1/2 c thinly sliced (1/8") carrots
  * 1/2 c thinly sliced (1/8") shallots
  * 1/2 c thinly sliced (1/8") onions
  * 6 cloves garlic, peeled and smashed
  * 2 T honey
  * 6 c vegetable stock
  * 4 T (2oz) unsalted butter
  * 1/4 c creme fraiche
  * freshly grated nutmeg
  * canola oil (if using sage leaves)
  * 8 sage leaves or 1 T minced chives
  * kosher salt and freshly ground black pepper
  * extra virgin olive oil

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Squash
  - preheat oven to 350 F, line small baking sheet with aluminum foil (optional)
  - cut neck off squash and set aside, cut bulb in half and scoop out and discard seeds
  - brush inside with ~1 1/2 t of canola oil, then sprinkle cavities with salt and pepper, and tuck a sprig of sage into each
  - place cut side down on baking sheet and roast for about 1 hour, or until completely tender
  - remove squash from oven and set aside until cool enough to handle; then scoop out and reserve flesh (discard sage)

Base
  - using a paring knife or peeler, peel away skin from neck of squash until you reach bright orange flesh
  - cut into ~1/2" pieces, making approx 4 c diced squash (will be pureed so irregular is ok)
  - put 1 T canola oil in stockpot over med-high heat, add leeks, carrots, shallots, and onions; cook, stirring often for about 6 minutes
  - add diced squash, garlic, 1 1/2 t salt, and 1/2 t pepper; cook gently for 3 minutes, reducing heat as necessary to keep garlic and squash from coloring
  - stir in honey and cook while stirring for 2-3 minutes
  - add vegetable stock, bring to simmer, and cook 10-15 minutes, or until squash is tender
  - add roasted squash and simmer gently for about 30 minutes
  - blend with immersion or regular blender to desired consistency

Presentation
  - place creme fraiche in chilled small metal bowl and stir in nutmeg to taste
  - whisk until creme fraiche holds a shape, cover and refrigerate
  - reheat the soup, adding more vegetable stock if too thick
  - heat medium skillet over high heat, when very hot, add butter and rotate skillet over heat as necessary to brown butter evenly, scraping up any bits that settle on bottom
  - as soon as foaming has subsided and butter is hazelnut brown, pour into pot of soup (DO NOT OVERCOOK butter, will change from brown to burnt quickly)
  - if using sage leaves, heat 1/8" of canola oil in small skillet
  - when oil is very hot, add sage and cook for 30-45 seconds, turning leaves to crisp them on both sides
  - when bubbling stops, moisture in leaves will have evaporated and they will be crisp
  - drain on paper towels and sprinkle with salt
  - serve soup with a dollop of creme fraiche, black pepper, and 2 sage leaves per bowl or some minced chives, as well as a little olive oil on top


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  Serves: X      Total cook time: X
  Source: X



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{{tag>food soup squash}}