Butternut Squash Soup w/ Crème Fraiche
Nothing is more comforting on a cold fall day as this creamy soup.
Ingredients
- 2 Diced Onions
- 3 cloves Garlic
- 1 stick Butter (omit if soup is to be vegan - soup will still be delicious, just not as rich)
- ¼ cup Olive Oil
- 4 cups Butternut Squash (cleaned and chopped)
- 8 cups Vegetable Stock (you can use chicken stock if you want)
- 2 cups Water
- 1 tsp Salt
- ½ tsp Crushed Black Pepper
- Crème Fraiche (prepared separately and used for garnish)
- Sherry (a splash for garnish)
Instructions
- In large saucepan sauté Onions, Garlic, Butter and Olive Oil.
- When Onions are soft add Butternut Squash and continue sautéing for about 10 minutes.
- Add Vegetable Stock, Water, Salt and Crushed Black Pepper. Simmer soup for 1-2 hours.
- With emersion blender puree until desired smoothness. If too thick add a bit more water. If too thin continue to simmer uncovered to reduce a little.
- Serve hot as is or garnish with a dollop of Crème Fraiche and a splash of Sherry.
