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Soup: Butternut Squash Soup




Source of Recipe


Fine Dining


List of Ingredients




1/2 pound butternut squash
1/2 cup onions, chopped
1 tablespoon butter
2 cups chicken broth
1/2 cup whipping cream
1/2 teaspoon white pepper
Kosher salt
Crème Fraiche for garnish (recipe below)


Recipe



Halve squash lengthwise; remove seeds. Place, cut side up, in a shallow baking dish. Bake at 400° degrees approximately 1 hour or till soft.

Scoop out the pulp; set aside. In a large saucepan, sauté the onion in butter till tender. Add the squash and broth. Cook over low heat for 30 minutes. Remove from heat, pour mixture into a blender and carefully blend until smooth. The soup can be covered and refrigerated until ready to serve.

When ready to serve, heat the soup over medium low heat, stirring constantly. Add the whipping cream, salt and pepper to taste and serve with a dollop of creme fraiche. Use a toothpick to make swirls in the creme fraiche and serve.


CREME FRAICHE

2 tablespoons sour cream
1/4 cup heavy cream

Blend together in a saucepan to a smooth consistency. Heat gently at a low temperature (this will speed up the action), but not over 85° to 90° degrees. Remove from heat and pour into a partially covered container. Store at 75° degrees for 6 to 8 hours or until the cream has thickened; then mix well, cover and refrigerate until ready to use.