Butternut Squash Soup
Tuesday, March 4th, 2008
This is the recipe for butternut squash soup that I mentioned in my last post, but I decided it deserved its own so it could be found more easily later. It comes from our good family friend, Kelly Branson. It’s deliciously smooth and rich. The goat cheese, pine nuts, and chives garnishes are optional, but I highly recommend including them, especially the goat cheese and pine nuts.
Butternut Squash Soup
Recipe from Kelly Branson
2 lbs butternut squash, peeled and cut into chunks
4 c chicken stock
1 1/4 c crème fraîche or sour cream
2 T butter
salt and pepper
pinch of cayenne
1 T sugar
several chives, chopped
goat cheese
toasted pine nuts
Combine squash and stock in a saucepan and bring to a boil on high heat. Reduce heat and simmer about 20 minutes, or until squash is tender. (Puree can be made a couple days in advance). Cool a bit, and puree the mix in a blender. Return puree to saucepan, and turn heat to medium low. Stir in crème fraîche and butter. Add salt, pepper, and cayenne to taste. Cook, stirring until heated through. (Do not allow to boil.) Add sugar. Keep warm over low heat. Garnish with goat cheese, pine nuts, and chives.
