Ingredients
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1 medium butternut squash, about 4 pounds
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1 tablespoon olive oil, more for sprinkling on squash to roast
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2 tablespoons butter
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2 medium shallots, finely chopped
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2 cloves garlic, finely chopped
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5 cups chicken broth, or vegetable broth
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4 sage leaves or 2 bay leaves
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optional
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3/4 cup milk, or
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1/2 cup heavy cream
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garnishes
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croutons, red onions, crème frâiche, chervil leaves
Directions
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1
Done
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Preheat oven to 350F. |
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2
Done
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Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with olive oil, salt and pepper. |
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3
Done
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Roast until very tender and slightly browned around the edges, about 1 hour. |
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4
Done
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Allow to slightly cool and then use a spoon to scrape out the flesh; set aside, discarding the skin. |
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5
Done
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In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. |
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6
Done
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Add the stock, squash bay leaves or sage leaves, and cook, uncovered, for 25 minutes. Allow to cool. |
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7
Done
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Remove the sage leaves, and working in batches, puree the soup in a blender or food processor and return it to the pot. You can add more broth or water for a thinner consistency or add the milk or heavy cream. You can also use a hand blender at this stage though soup may end up with a few missed lumps. Using a strainer for a really fine consistency is also an option. |
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8
Done
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Heat to serve and add croutons, crème frâiche, red onions or chervil leaves for garnish. |
