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Butternut squash soup

By Clair Carver of Big Table Farm Winery

Photos by Erin Kunkel

INGREDIENTS:

  • 1 large (3lb) butternut squash, halved and seeded

  • 1 tbsp Honey

  • 1 1/4 tsp kosher salt, plus more to taste

  • 1/2 cup salted butter (4 oz)

  • 2 medium yellow onions, chopped

  • 11 garlic cloves, smashed

  • 2 medium carrots, chopped

  • 2 tbsp chopped fresh sage

  • 8 cups low sodium chicken broth

  • 1/2 tsp Hungarian sweet paprika, plus extra for garnish

  • 1/2 tsp black pepper

  • 1/4 tsp ground nutmeg

  • 1/2 cup créme fraîche or sour cream

  • 6 thick-cut bacon slices, cooked and cut into 1/2 inch strips

  • 3 tbsp thinly sliced fresh flat leaf parsley

Make it.

 

INSTRUCTIONS:

  1. Preheat oven to 375F. Using paring knife, score cut side of squash in cross-hatch pattern. Arrange squash halves, cut sides up, on a rimmed baking sheet lined with parchment paper. Brush cut sides of squash with honey, sprinkle with 1/2 tsp salt. Roast in oven until tender when pierced with pairing knife about 90 minutes. Using spoon, scrape squash flesh into medium bowl, discard peels.

  2. Melt butter in a medium Dutch oven over medium until sizzling. Add onions and garlic. Cook stirring occasionally until softened and translucent, about 12 minutes. Reduce heat to low and cook, stirring occasionally until very tender and light golden brown, about 25 minutes. Add carrots and sage, cook stirring occasionally, 5 minutes

  3. Stir in cooked squash and 6 cups of broth. Bring to a boil over high. Cover, reduce heat to low and simmer until carrots are tender, about 30 minutes.

  4. Ladle soup, in 3 batches, into a blender. Secure lid on blender, remove center piece to allow steam to escape. Place towel over opening. Alternatively use and immersion blender. Process until velvety smooth, about 30 seconds. Return pureed soup to Dutch oven over medium, stir in paprika, pepper, nutmeg, and remaining 3/4 tsp salt. Stir in remaining 2 cups chicken broth, 1/2 cup at a time, until desired consistency is reached. Season with salt to taste. Cooking stirring often until heated through, about 4 minutes.

  5. Divide soup evenly among bowls. Top each with a spoonful of crème fraîche, and sprinkle each with a serving of bacon, parsley, and paprika.

NOTES: Soup may be stored in an airtight container in refrigerator up to 4 days.

Homemade chicken stock is quick and easy to make at home!