Bouchon Butternut Squash Soup

This elegant butternut squash soup combines both roasted and gently simmered squash with leeks, carrots, shallots, garlic and fresh herbs. A touch of honey brings out the squash's natural sweetness, while crème fraîche, nutmeg, olive oil and crisp sage provide the finishing touches.

Servings: 6
Prep Time: About 30 minutes
Cook Time: About 1 hour 45 minutes

Ingredients:

• 1 butternut squash (3–3½ pounds)
• 2 tablespoons canola oil, divided
• Kosher salt
• Freshly ground black pepper
• 2 sprigs fresh sage
• 1 cup leek, cut into ⅛-inch slices
• ½ cup carrot, cut into ⅛-inch slices
• ½ cup shallot, thinly sliced
• ½ cup yellow onion, thinly sliced
• 6 garlic cloves, smashed
• 2 tablespoons honey
• 6 cups vegetable stock, plus more as needed
• ¼ cup crème fraîche
• Freshly grated nutmeg
• Extra-virgin olive oil, for finishing
• Fried sage leaves, for garnish

For the Bouquet Garni:

• 8 sprigs fresh thyme
• 2 sprigs Italian parsley
• 2 bay leaves
• ½ teaspoon black peppercorns
• 2 green leek leaves, for wrapping

Instructions:

1. Preheat oven to 350°F. Line a small baking sheet with aluminum foil.
2. Cut the neck from the butternut squash and set it aside. Cut the bulb in half and scoop out and discard the seeds.
3. Brush the squash halves inside and out with about 1½ teaspoons canola oil each. Season the cavities with salt and pepper and place a sage sprig inside each half.
4. Place the squash halves cut-side down on the prepared baking sheet. Roast for about 1 hour, until completely tender.
5. Allow to cool slightly. Scoop out and reserve the roasted squash flesh, discarding the sage and skin.
6. Meanwhile, peel the reserved squash neck down to the bright orange flesh. Cut into ½-inch pieces. You should have approximately 4 cups.
7. Make the bouquet garni by combining the thyme, parsley, bay leaves and peppercorns and wrapping them securely in the leek leaves.
8. Heat the remaining canola oil in a large stockpot over medium-high heat. Add the leeks, carrots, shallots and onions. Cook, stirring frequently, for about 6 minutes.
9. Add the diced raw squash, garlic, 1½ teaspoons salt and ½ teaspoon pepper. Cook gently for about 3 minutes, reducing the heat if necessary so the vegetables don't brown.
10. Stir in the honey and cook for another 2–3 minutes.
11. Add the vegetable stock and bouquet garni. Bring to a simmer and cook for 10–15 minutes, until the diced squash is tender.
12. Add the reserved roasted squash and simmer gently for about 30 minutes, allowing the flavors to blend.
13. Remove from the heat and discard the bouquet garni.
14. Working in batches, carefully purée the soup in a blender until completely smooth.
15. Strain through a fine-mesh sieve into a clean bowl or pot. Taste and adjust the seasoning.
16. The soup may be cooled and refrigerated at this point until ready to serve.
17. To serve, gently reheat until just hot. If the soup is too thick, add additional vegetable stock until it reaches the desired consistency.
18. Ladle into six bowls. Top each serving with a dollop of crème fraîche, a little freshly grated nutmeg and a couple of fried sage leaves. Finish with a drizzle of olive oil.

Tip: Don't skip the combination of roasted squash and simmered squash. Roasting part of the squash develops deeper caramelized flavor, while the diced squash cooked with the aromatics gives the soup a fresher squash character.

Source: Thomas Keller, Bouchon / Bouchon recipe collection