Recipe and photos courtesy of The Bijou Cafe.
Roasted Butternut Squash Soup (serves six)
With autumn just a couple weeks away, this recipe seemed quite timely!
2 large butternut squashes (1½ to 2 pounds each)
6 tablespoons unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock, or canned broth
½ cup crème fraiche or sour cream
Salt and freshly ground pepper, to taste
Ground nutmeg, to taste (if needed)
Pinch of sugar (if needed)
Note: for dietary purposes, reduce the amount of butter by half and opt for low fat sour cream and omit the sugar.
Preheat the oven to 400 degrees, and prick each squash with the tip of a knife. Place the whole squashes on a baking sheet and roast until a knife penetrates the skin easily (about an hour). Remove squashes from the oven and, when they are cool enough to handle, cut them in half lengthwise and discard the seeds and fibers. Scoop the pulp into a bowl and set aside.
In a saucepan over low heat, melt the butter. Add the onions and half of the sage. Cook while stirring occasionally, until the onions are tender and translucent (about 10 minutes). Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from heat.
Working in batches, puree the soup in a blender or food processor, and return it to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat, and season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar. Ladle into warm bowls and garnish with whipped crème fraiche and the remaining sage.
Chef/Owner J.P. Knaggs
1287 First St.