Roasted Butternut Squash Soup with Lime Crème Fraîche

Name: Roasted Butternut Squash Soup with Lime Crème Fraîche
Yield: Serves 8
Ingredients: 3 tablespoons unsalted butter; 3 cups chopped yellow onions; Lime Crème Fraîche; Toasted pepitas (pumpkin seeds) or almonds, and chopped fresh chives, for garnishing; Toasted pepitas (pumpkin seeds) or almonds, and chopped fresh chives, for garnishing; Toasted pepitas (pumpkin seeds) or almonds, and chopped fresh chives, for garnishing; Toasted pepitas (pumpkin seeds) or almonds, and chopped fresh chives, for garnishing; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons dry sherry; 1 cup half-and-half or heavy (whipping) cream; 1 cup half-and-half or heavy (whipping) cream; 1 tablespoon honey; ¼ teaspoon freshly grated nutmeg; 1½ tablespoons lightly toasted, Madras Curry Powder; 6 cups rich chicken or vegetable stock; 6 cups rich chicken or vegetable stock; 3 cups roasted butternut squash

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Butternut squash is generally available and the most flavorful of the winter hard squashes. Its dense flesh takes very well to roasting or baking. To roast: Preheat the oven to 400°F. Cut the squash in half remove the seeds, and lightly paint with olive oil or melted butter. Roast cut-side up in the oven for 40 to 45 minutes or until the flesh is soft and very lightly caramelized.

Ingredients

Soup
Gluten-free
Winter

Ingredients

Method