Roasted Red Kuri Squash Soup

Ingredients

• Squash

  Summer, scallop, raw

  48 oz or 1.36kg

• Olive oil

  Salad or cooking

  200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sage

  Spices, ground

  200g

• Leeks

  (bulb and lower leaf-portion), raw

  1 cup or 89g

• Carrots

  Canned, no salt added, drained solids

  ½ cup, sliced or 73g

• Shallots

  Freeze-dried

  ½ cup or 7g

• Onions

  Raw

  ½ cup, sliced or 58g

• Garlic

  Raw

  6 cloves, minced or 18g

• Honey

  200g

• Parsley

  Raw

  4 sprig or 4g

• Thyme

  Fresh

  300g

• Bay

  Castella

  100g

• Vegetable Stock

  Freshdirect

  6 cup or 1.42kg

• Butter

  Unsalted

  4 stick or 452g

• Creme Fraiche

  Half Fat - Tesco

  4 tablespoon or 60g

• Nutmeg

  Spices, ground

  100g

• Chives

  Raw

  100g

Directions

1. Preheat an oven to 350F (180C). Line a baking sheet with aluminum foil.
2. Cut the squash in half and scoop out and discard the seeds. Brush the inside of each squash half with olive oil and sprinkle with salt and pepper. Tuck a few sage leaves in into each squash half. Place the squash, cut side down, on the baking sheet and roast until completely tender, about 1 hour. Remove from the oven and set aside until the squash is cool enough to handle. Discard the sage leaves, then scoop the squash flesh into a bowl. Discard the peels.
3. In a stockpot over medium-high heat, warm the 2 Tbs. olive oil. Add the leeks, carrots, shallots and onions, and cook, stirring often, until the vegetables are tender, about 6 minutes. Add the garlic, 1 1/2 tsp. salt and 1/2 tsp. pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes.
4. Meanwhile, make the bouquet garni: Place the parsley, thyme and bay leaf on a square of cheesecloth and tie closed with twine.
5. Add the bouquet garni and the vegetable stock to the stockpot. Bring to a simmer over medium-high heat and cook for 10 to 14 minutes. Add the roasted squash to the pot and continue to simmer gently until the flavors are blended, about 30 minutes. Remove the pot from the heat and discard the bouquet garni. Let the soup cool slightly.
6. Transfer the soup, in batches as necessary, to a blender and carefully puree until smooth. (Be very careful, as the hot soup may splash out of the blender.) Strain the soup through a fine-mesh strainer into a bowl, tapping the side of the strainer if necessary until the soup passes through. Taste the soup and season to taste with salt and pepper. Let cool to room temperature, then refrigerate until ready to serve.
7. When you're ready to serve the soup, in a saucepan over medium heat, warm the butter, stirring frequently, until all of the milk solids turn golden and the butter has a nutty fragrance. Be careful not to let the butter burn. Remove from the heat.
8. To serve, ladle the soup into serving bowls. Top each with a dollop of creme fraiche and a drizzle of the browned butter. Grate some nutmeg over the top, garnish with chives and serve immediately. Serves 6 to 8.
9. The Cook's Atelier, Beaune, France
10. (source: https://www.williams-sonoma.com/recipe/roasted-red-kuri-squash-soup.html)

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