Description

A thick and rich butternut squash soup with tons of flavor. Try serving it in a mug and top with steamed milk or fresh whipped cream for a fun take on the traditional butternut squash soup. A Great Winter Soup to keep you warm

Ingredients

• 1  Each Butternut Squash
1
• 1  Each Onion, diced
2
• 10  Each Garlic Cloves, diced
3
• 2  Each Shallots, peeled and cut
4
• 3  Table Spoon(s) Shallots, minced
5
• 3  Each Cinnamon Sticks
6
• 1  Tea Spoon(s) Cloves
7
• 1  Quart(s) Water, or enough to cover ingredients in pot
8
• 4  Table Spoon(s) Butter
9
• 1  Tea Spoon(s) Extra Virgin Olive Oil
10
• 3  Each Sage Leaves
11
• 2  Each Thyme Sprigs
12
• 1  Cup(s) Parsley, chopped
13
• 2  Table Spoon(s) Creme Fraiche
14
• 1  Table Spoon(s) Maple Syrup, pure
15
• ½ one_half Tea Spoon(s) Fresh Nutmeg, grated
16
• 1  Tea Spoon(s) Steamed Milk or Fresh Whipped Cream (optional)
17
•  To Taste Salt & Pepper
18

Directions

1. Peel butternut squash, reserve the skin
2. Cut both ends off of squash and reserve, then cut lengthwise and remove any seeds, reserve seeds
3. Cut squash into cubes
4. Add reserved skin, ends and seeds to a large pot
5. Add 1/2 an onion, 5 garlic cloves, 2 shallots, cinnamon sticks and cloves and cover ingredients with water
6. Cook for 35 - 45 minutes on medium high heat to make a stock
7. In another pot, add 3 tablespoons of shallots, 5 garlic cloves, 1/2 diced onion, extra virgin olive oil and 2 tablespoons of butter. Sweat them out
8. Place on stove over medium heat until onions are translucent, 7 - 10 minutes
9. After about 5 minutes, add sage leaves, parsley, butternut squash cubes and thyme
10. Strain stock right into pot just enough to cover the squash
11. Cook until the squash is soft, about 25 minutes
12. Pour out some of the liquid and reserve
13. Pour soup into a blender or a food processor and puree on low then bring to medium for 2 - 3 minutes
14. Add remaining butter, creme fraiche and maple syrup, blend
15. The reserved liquid can now be added if needed, depending on your desired consistency
16. Taste and season if necessary
17. Ladle soup into a mug and top with steamed milk or whipped cream (optional)
18. Garnish with grated fresh nutmeg