Creamy Butternut Squash Soup.
Serves: 8-10
Time: 40 minutes
Ingredients:
1 four pound butternut squash, peeled and cut into 1-inch cubes
4 tablespoons olive oil
1 1/2 cups creme fraiche or sour cream
3 fresh sage leaves
1/4 cup salted butter
6 large shallots, sliced
2 garlic cloves, peeled and smashed
7 cups vegetable stock
Pinch of ground cayenne pepper, optional
Kosher salt
Freshly ground black pepper
Instructions:
1. Preheat the oven to 375° on Convection Roast Mode. Divide butternut squash between two large rimmed baking sheets. Drizzle each sheet with 2 tablespoons of olive oil, sprinkle with salt and pepper, then toss to coat. Roast squash for 20-25 minutes until tender and slightly brown. Toss squash half-way through for even browning.
2. Meanwhile, heat creme fraiche or sour cream in a small pot over medium heat. Bring to a small simmer (just until you see little bubbles forming around the edges). Add the sage leaves and remove from heat. Let sage steep for 15 minutes in the cream, then remove and discard the sage leaves.
3. Melt butter in a large heavy pot over medium heat. Add shallots and garlic and sauté until until shallots are softened and translucent, 3-4 minutes. Add roasted squash and vegetable broth. Increase heat to high and bring to a boil, then reduce heat to medium and simmer for 10 minutes.
4. Working in batches, puree soup in the Wolf Gourmet blender on manual mode until smooth. Return soup to the pot and whisk in 1 cup of sage cream and a pinch of cayenne pepper (if using). Season with salt and pepper to taste. Serve with additional 1/2 cup sage cream on top as a garnish if desired.