Butternut Squash Soup with Lemon, Crème Fraiche and Nutmeg - Featured Recipe - CookingDistrict.com
Featured Recipes

Butternut Squash Soup with Lemon, Crème Fraiche and Nutmeg

photo by nerissa's ring
Butternut Squash defines the holiday season to me and I have always enjoyed the nostalgia it brings. The appearance of this soup on seasonal menus is a hint that the holiday season is very close, and it is one of the greatest first soups of the season. The flavor is excellent and I especially enjoy the rich and buttery texture.
Categories: Soups, Vegetables, Vegetarian
photo by nerissa's ring
Step 1
4 cup • Butternut squash • 1/2-inch diced
1 cup • Sweet onions • 1/2-inch diced
1 tbsp • Extra-virgin olive oil
1 tsp • Garlic • crushed
6 cup • Vegetable broth (or Chicken)
4 tbsp • Butter
6 tbsp • Crème fraiche
1/2 tsp • Fresh thyme leaves
• Lemon zest
1 pinch • Nutmeg
In a medium sauce pan, on medium heat up 1 tablespoon of olive oil, add the onion before the oil gets too hot, cook the onions for 2-3 minutes add the butternut squash, garlic, lemon zest, fresh thyme and nutmeg.

Cook it all together slowly until all ingredients are soft, add the chicken or vegetable broth and simmer together for about 10 minutes. Remove from heat and set aside for 10 minutes.

Put the soup into a blender and mix at high speed, until smooth texture.

Divide in bowls evenly. Add a spoon of crème fraiche and sprig of tarragon.

Recipe courtesy of Executive Chef Olivier Gaupin, Loews Atlanta Hotel, Atlanta, GA
Notes

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