We all love butternut squash, but peeling it is such a chore. Well, I'll spare you. No peeling required here. For this scrumptcious soup, the squash is simply cut in half and slow roasted to unleash all of it's sweet goodness. Caramelized onions are added to the mix, then the food processor does all the work. It's finished off with a splash of sherry vinegar, herbs, and a dollop of creme fraiche. A perfect first course at Thanksgiving, or anytime at all.
Carmelized onions give this soup it's incredible flavor. Don't rush the process. Cook the onions slowly until they become soft and evenly browned.
Butternut Squash Soup with Caramelized Onions
- 4 lbs. butternut squash
- 4 cups chicken stock
- 2 onions, thinly sliced
- 2 T. olive oil, plus extra for brushing on squash
- 1 T. unsalted butter
- 2 t. flat leaf parsley, chopped
- 2 t. fresh thyme, chopped
- 1/2 t. fresh rosemary, chopped
- 1 t. sherry vinegar
- 1/2 cup creme fraiche (optional)
Preheat the oven to 375F. Cut the squash in half and remove the seeds. Brush the edges lightly with olive oil. Place cut side down on a baking sheet and roast until very soft, about 1 hour. Remove from oven, and set aside. When cool enough to handle, scoop out the flesh.
Heat the butter with the olive oil in a saute pan over medium low heat. Add the sliced onions and cook slowly, stirring occasionally until they are soft and golden brown. This could take 25-30 minutes. Set aside.
Add squash , onions, and 1 cup chicken stock to a food processor. Process until smooth. Transfer to a large pot and add the remaining 3 cups of chicken stock. Heat soup to a simmer, add the sherry vinegar, and herbs. Season with salt and pepper.
Ladle the hot soup into bowls and serve with a swirl of creme fraiche if desired.
Serves 4 - 6
Recipe adapted from Tom Douglas Seattle Kitchen
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