The crisp air is here. Time to break out the warm sweaters, cozy slippers and cute scarves. With the chillier weather also brings much needed comfort foods, like this recipe I'm sharing with you for Roasted Butternut Squash Soup with Creme Fraiche. When you have a chill in your bones, you want to soothe yourself with something delicious and warm.
Just recently I have discovered a recipe that I have fallen completely in love with. For some time I was intimidated to work with squash of any kind, and in particular, butternut squash. However, I wanted to make a soup that completely encompassed autumn. I have ordered butternut squash soup at restaurants in the past and loved them. I decided that I wanted to give it a whirl and see if I could succeed with a yummy soup I could call my own.
This roasted butternut squash soup is is so versatile that it compliments both red and white wines . It is hearty enough to delightfully pair with Cambria's Pinot Noir but it is also delicate enough to pair perfectly with a glass of Cambria Chardonnay. Whichever wine your guests prefer, will be the ideal combination.
Working with butternut squash was a lot easier than I thought and I was very pleased with the results. This recipe will forever be a must-have for fall and holiday entertaining. It will definitely be a crowd pleaser.
Roasted Butternut Squash Soup with Crème Fraîche
- 1 tablespoon olive oil
- 1 large butternut squash (about 3 pounds), halved and seeded
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 6 cloves garlic
- 1 bay leaf
- 4 thyme sprigs
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 4 cups low-sodium chicken or vegetable stock
- ¼ cup heavy cream
- Ground nutmeg, to taste
- ¼ cup Crème Fraîche
- 1 Tbsp. pure maple syrup
- Sprigs of rosemary for garnish
- Preheat oven to 375°F.
- Line a rimmed baking sheet with parchment paper.
- Rub olive oil over the cut side of the squash and season with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper.
- Place the squash cut side down on the pan.
- Tuck the garlic cloves, thyme sprigs, 1 tbsp of the butter and 1 bay leaf under the cavity of the squash.
- Roast the squash for 50 to 60 minutes, until soft and caramelized. Remove from the oven and let cool.
- Reserve the garlic cloves and discard the thyme.
- Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.
- In a soup pot over medium-high heat, melt the remaining 3 tbsp of butter.
- Add the onion and sauté the onion until they brown, about 7 to 10 minutes.
- Add the roasted butternut squash, the roasted garlic cloves, and the remaining ½ teaspoon salt and 1/8 teaspoon pepper and sauté until the squash begins to caramelize, about 5 to 7 minutes.
- Add the chicken stock and bring to a boil then decrease temperature and let simmer for 15 minutes.
- Puree the soup until smooth with a hand-held blender or in a food processor.
- Return to the pot and stir in the cream.
- Add ground nutmeg to desired taste. In a small bowl, add Crème Fraîche and maple syrup and mix.
- To serve, ladle soup into shallow bowls, or tall shooter glasses.
- Dollop each with ½ teaspoon of crème fraîche and garnish with rosemary.
This delicious roasted butternut squash soup was a featured recipe at “Friendsgiving Evening with Cambria Wines.” Check out the entire event and all the delicious recipes.
By Erin Kennedy
Erin Kennedy is the founder and editor of My Thirty Spot, a lifestyle website. Erin currently resides with her husband and two adorable kitties in Phoenix, AZ. Her interests include dressing chic on a budget, sharing anti-aging tips, cooking, creating new recipes and capturing life through photography.