Butternut Squash Soup


From our first luncheon service of the year, this soup is a terrific make ahead meal for the cooler Fall weather--if it ever gets cooler! Pair with some crusty bread and a salad for a tasty meal...

Serves 8.

CREME FRAICHE:
1/2 cup cream
1 teaspoon buttermilk
BREAD:
4 ounces French bread, sliced 1/2 inch thick
1 ounce butter
SOUP BASE:
1 ounce butter
1/2 each onion, diced
1 each leeks, diced
2 medium carrots, diced
1 1/2 pounds butternut squash, peeled and diced
1 1/2 quarts chicken or vegetable stock
dash allspice
dash ground ginger
salt and white pepper, to taste
1/2 cup cream
GARNISH:
1/4 bunch chives, cut into 3" sticks

Prepare creme fraiche:

Stir together cream and buttermilk until well blended.
Cover and store in a warm location for 24-48 hours until lightly thickened.
Stir and refrigerate until needed.

Prepare bread:

Arrange sliced bread on sheet pans and brush with butter.
Toast in oven until nicely browned and set aside.
Bread will act as a thickener and will also add flavor to the finished soup

Prepare soup base:

Melt butter in a large pot over low heat.
Add onions, leeks, and carrots and cook slowly, stirring occasionally until they are just tender--do not let them brown.
Add squash, stock, spices and browned bread and slowly simmer until vegetables are tender.

Allow to cool slightly, then puree until very smooth.
Season to taste then cool and store for service.

For service:

Return soup to a simmer.
Stir in cream and adjust seasoning and consistency as needed.
Portion into soup bowls as directed and finish with a swirl of creme fraiche and a pair of chive sticks.