Delicata Squash Soup

1. 1

   Preheat the oven to 300.

2. 2

   Set the squash, cut sides up, on a rimmed baking sheet lined with foil.

3. 3

   Add 1/2 teaspoon of the butter to each squash and season with salt and pepper.

4. 4

   Add 1/8 inch of water to the baking sheet.

5. 5

   Roast the squash for 45 minutes, or until tender.

6. 6

   In a large saucepan, melt the remaining 2 tablespoons of butter.

7. 7

   Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes.

8. 8

   Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream.

9. 9

   Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.

10. 10

    Puree the soup in batches in a blender or food processor.

11. 11

    Strain into a clean saucepan and season with salt and pepper.

12. 12

    Ladle the soup into soup plates and garnish with a dollop of creme fraiche and a fresh truffle shaving if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.