Butternut Squash Soup

This is a delicious soup perfect for those chilly fall days. It also makes an elegant first course for a dinner party with friends.

 

2 medium sized butternut squash, peeled, seeded and chopped

1 medium onion, peeled and roughly chopped

Olive oil

4 cups chicken stock

½ cup cream

1 teaspoon nutmeg

Salt and pepper to taste

 

For serving:

Finely minced sage leaves

Crème fraiche (sour cream can be substituted)

Fresh croutons

1. Heat several drizzles of oil in a large stockpot over medium heat; add the onions and sauté 5 minutes until they begin to soften.
2. Add the butternut squash and sauté another 5 minutes, stirring regularly.
3. Add the chicken stock and bring to a boil; reduce to a simmer and cook until the squash has fully softened, about 20 minutes. Remove from heat and cool slightly.
4. Puree the squash, onion, stock mixture in a blender. Two important notes. First – be very careful processing hot liquid in a blender. Only fill the pitcher halfway or two thirds full, and always start on the lowest speed. I find it helps to leave the small fill hole at the top open, and cover with a kitchen towel when I start the blender. Then slowly build speed. Second – use a ladle to fill the blender, adjusting the amount of squash and stock to get a nice liquid puree. If it’s too thick, add some stock….too liquid, add some squash.
5. Return the puree to the stockpot and season with nutmeg, salt and pepper. Add the cream and stir.
6. Serve the soup with the sage, a small dollop of crème fraiche and croutons.

Courtesy of Neal’s Kitchen