Smoky Butternut Squash Soup
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 8-10 servings
- ½ stick of clarified butter
- 5-6 shallots diced
- 6 pounds of butternut squash diced
- 4 chipotle peppers from a can, seeds removed, chopped
- 12 cups of chicken stock
- ½ cup of dry white wine
- ⅓ cup of cream
- ½ cup of chives
- 1 cup of crème fraîche
- salt
- Sweat onions in large heavy bottomed pan on medium low heat for 15-20 minutes, until soft and almost butter like.
- Add wine and reduce until almost gone
- Add butternut squash and peppers, stir and cook for a minute
- Add stock, bring to a boil and reduce to medium low. Simmer for 30 minute, until squash is very soft.
- Puree and season with salt. If soup is still too thin, continue cooking on medium heat until thick.
- Once soup is desired thickness add cream.
- In separate sauce pan heat crème fraîche on low heat, add chives.
- Serve soup with a drizzle of chive crème fraîche
Recipe by Talia Bunting at https://www.taliabunting.com/spicy-butternut-squash-soup/
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