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
4 cups chicken stock
½ cup cream
1 teaspoon nutmeg
Salt and pepper to taste
Finely minced sage leaves
Crème fraiche (sour cream can be substituted)
- Heat several drizzles of oil in a large stockpot over medium heat; add the onions and sauté 5 minutes until they begin to soften.
- Add the butternut squash and sauté another 5 minutes, stirring regularly.
- 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.
- 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.
- Return the puree to the stockpot and season with nutmeg, salt and pepper. Add the cream and stir.
- Serve the soup with the sage, a small dollop of crème fraiche and croutons.
Courtesy of Neal’s Kitchen