Butternut Squash Soup With Spiced Crème Fraîche Recipe

Name: Butternut Squash Soup With Spiced Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds butternut squash; 1 tablespoon extra-virgin olive oil; 2 tablespoons unsalted butter; 2 cups sliced shallots; 1/3 cup smashed garlic cloves; 1 teaspoon fine sea salt; 1/2 teaspoon ground white pepper; 1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string); 1/2 cup white wine; 1 tablespoon sugar (optional); 8 cups vegetable stock; 1/2 cup heavy cream; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly grated licorice root (optional); , for accompaniment

Servings: persons

3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
, for accompaniment

1
To roast the squash, preheat the oven to 350u00b0F.
2
With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
3
To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
4
Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
5
Strain through a fine strainer and serve with Spiced Creme Fraiche.

2700

kcal

Calories

296

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds butternut squash, 1 tablespoon extra-virgin olive oil, 2 tablespoons unsalted butter, 2 cups sliced shallots, and more.

Yes, Butternut Squash Soup With Spiced Crème Fraîche falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Spiced Crème Fraîche

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