Thursday, June 6, 2013

Day 157: Butternut Squash Soup

2 butternut squash (halved)
1 small macintosh apple (peeled and diced)
2 shallots (minced)
4 cups chicken stock
2 T butter
2 T fresh thyme leaves
2 cloves garlic (minced) salt and pepper to taste
1/2 cup creme fraîche
2 tsp olive oil

1) Sprinkle the squash halves with olive oil and season with salt and pepper and thyme.  Then place the       squash flesh side down on a parchment lined baking sheet.
 2) Bake squash for 45 min. - 1 hour at 350F.
 3) Scoop out the flesh from the squash halves and set aside.
 4) In a large fry pan melt butter and sautee shallots, garlic and apple until soft.
 5) Add the squash and chicken stock to the apple and shallots and simmer for 20-30 min.
 6) Puree soup in a food processor or hand blender until smooth. Add more seasoning if necessary.
 7) Garnish each bowl with a spoonful of creme fraîche and sprinkle with a few thyme leaves.

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