I got a little heat last holiday season for posting my favorite Thanksgiving recipes after the holiday. This year I am making an effort to post my favorites before the big day, for those of you who like to plan. My Butternut Squash soup is a little different from your average squash soup in a few ways. I like to add a granny smith apple to the soup, which gives a real brightness to the squash. I also finish the soup with just a touch of creme fraiche. This does nothing to the flavor, but what it does to the texture is sort of magical. It imparts the most luxurious silky texture. It really is incredible how such a small amount of creme fraiche can change the consistency of the soup so. This time around I had the idea to incorporate some sage brown butter into the soup, and I think the drizzle really takes the soup to the next level. If you are looking for a Butternut Squash Soup that is just a little bit special, this is the soup for you.
Butternut Squash Soup
1 butternut squash, peeled and cubed
1 granny smith apple, peeled, cored, and cubed
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion
4 cups vegetable broth
2 cups water
2 teaspoons salt, or to taste
1/2 teaspoon fresh pepper
1/4 cup creme fraiche
brown butter drizzle:
1/2 stick butter
8 sage leaves
Peel and core the apple, and cut it into rough chunks. Peel the squash and cube it as well. Remove the seeds from the bottom part of the squash.
Heat the butter and oil in a large soup pot. Saute the onions and shallots until translucent. About 6 minutes. I used 1 cup total, so if you want to use all onion you may. You may also use leeks if you’d like. I like a little shallot, as it is my favorite.
Add the apple and squash and 4 cups of vegetable broth, which is one aseptic quart, and 2 cups of water. Bring the soup to a boil then cover and simmer for 20 minutes, or until the squash is tender.
Puree the soup in a blender, in batches. Then put the soup back into the pot and warm on the stove. Add the salt, one teaspoon at a time. How much you use will greatly depend in the saltiness of the stock. I used 2 1/2 teaspoons of coarse pink salt. Add the pepper, then stir in the creme fraiche. If you want to make a vegan soup you can absolutely leave this part out. The soup is delicious without it. (and obviously sub oil for the butter)
To make the brown butter drizzle, melt a half of stick of butter, 4 tablespoons, on medium low heat. When it is melted add the sage leaves. Let the butter cook for about 10 minutes until it becomes a golden brown. Remove to a bowl or cup.
Fish out the crispy sage leaves to garnish the soup, and drizzle the brown butter on each serving.
A votre santé!