This recipe for butternut squash soup is simple and delicious. A few years ago we had Thanksgiving dinner at Benoit in NYC. The first course was a soup quite similar to this. It was a fun and memorable meal and this reminds me of that evening. This soup is a decadent dish that is perfect for a chilly afternoon. The texture is velvety and lush and the taste is rich and nutty. I topped this dish with a drizzle of creme fraiche and some chives and it was perfect!
Serving Size: Serves 4
1 butternut squash (about 3 1/2 pounds)
2 white onions
4 tablespoons of butter
2 tablespoons of olive oil
1 cup of half and half
3 cups of vegetable broth
1 teaspoon of salt
1/2 teaspoon of pepper
4 tablespoons of creme fraiche
1 bunch of chives
Set the oven to 400 degrees.
Cut the squash in half and place it on a sheet pan.
Brush the squash with the olive oil.
Bake the squash for one hour.
Scoop the cooked squash from the peel.
Dice the onions.
In a large pot, sautee the onions in the butter.
When the onions have become golden, add the squash.
Add the vegetable broth, salt, and pepper.
Simmer the soup for 20 minutes.
Remove the soup from the stove and place it on the counter.
Add the half and half.
Blend the soup with an immersion blender until it is creamy and smooth.
Chop the chives.
Ladle the soup into bowls and garnish with a swirl of creme fraiche and a dash of chives.