Butternut Squash and Caramelized
Onion Soup with Crème Fraîche
- Serves 8-10
- 1 large (2#) butternut squash, halved, seeds removed, diced
- 1 yellow onion, small dice
- 1 medium carrot, small dice
- 2 cloves garlic, minced
- 1 stalk celery, small dice
- 1 qt. vegetable stock
- 2 T extra virgin olive oil
- Kosher salt, to taste
- Freshly ground pepper, to taste
- Juice from 1-2 oranges (or to taste), freshly squeezed
- 3 oz crème fraîche (Bellwether Farms, sold at Trader Joe's)
- 1. In large stockpot, heat 2-3T olive oil over medium heat. Add onions and sweat until translucent and just beginning to color, about 10 minutes.
- 2. Add carrots, celery and garlic and continue to cook over medium heat until all vegetables begin to color. Add 1 teaspoon kosher salt and ½ teaspoon black pepper.
- 3. Add butternut squash, combine with other vegetables, then add enough stock to cover plus another inch. Bring to boil, then reduce to simmer. Continue to cook, covered, until all vegetables can be easily pierced with a skewer.
- 4. Remove soup from heat and puree soup in batches, either using an immersion blender or a regular blender. Run through a foodmill, if desired, for additional smoothness.
- 5. Season with orange juice, kosher salt and pepper. Return to heat and keep hot.
- 6. Place crème fraîche in squeeze bottle. Ladle soup into serving bowls and drizzle swirls on each serving.