Add to Favourites
My Favourites
Email this recipe
Print this recipe

Roasted Butternut Squash soup with Creme Fraiche

recipe image

Description

This is a great seasonal recipe for the colder months. I was born in November and this time of year is a great time to get locally grown butternuts to make this soup.

Ingredients

At a glance
Makes
About 2 quarts

1 large butternut squash, peeled, seeded and cut into large cubes (seeds should be rinsed, dried, salted and roasted in a 350F oven until goden, reserve)
1 quart of low sodium organic chicken broth (scratch made chicken stock would be ideal if you have time)
1 pint of half and half
1 small onion chopped
2 ribs of celery chopped
1 bay leaf
¼ teaspoon dry thyme
¼ teaspoon ground cinnamon
Pinch of each nutmeg
Pinch of cloves
Salt and pepper to taste

Methods/steps

1. Sauté the celery, onions, bay leaves and thyme until translucent.
2. Cover the squash with chicken broth and bring to a simmer. Cook covered until squash is tender.
3. Remove bay leaf and puree ingredients until very smooth. Strain through a medium seive.
4. Add enough cream to lighten the puree.
5. Add cinnamon, nutmeg, clove and salt and pepper. Stir completely and serve.
6. Top with a dollop of sour cream and toasted butternut seeds.