Roasted Butternut Squash Soup with Ginger Crème Fraiche & Toasted Hazelnuts

Serve with St. Supéry Sauvignon Blanc

This recipe will work with any of the squashes so be creative.  If it is too thick, just add a little more chicken stock.  Alternatively, if you are not counting calories - add more cream!  Also, be sure to taste the soup as you are making it.  Adjusting the salt level and maybe adding more lemon juice will really make it sing with the Sauvignon Blanc.

4 cups butternut squash – peeled and cut into 1/2 inch dice
6 cups chicken stock or low sodium chicken broth
1 cup heavy cream     
2 cups leeks – sliced thin - white part only
1 clove garlic – minced
1 bay leaf
1 pinch ground nutmeg
juice of one lemon
olive oil
salt & pepper

 

Preheat oven to 375 degrees F

Toss the squash in olive oil to coat, season with salt & pepper and roast on a parchment lined baking sheet for about 20 minutes or until soft. In a large saucepan, cook the leeks in olive oil until tender.  Add the squash, chicken stock, bay leaf and bring to a boil.  Reduce to a simmer and cook for 20 minutes.  Puree with a hand held blender or food processor.  Add the nutmeg, lemon juice and stir in the cream.  Adjust the seasoning and ladle into bowls.  Garnish with chopped toasted hazelnuts and ginger crème fraiche.  Recipe below.

Serves 10

 

GINGER CRÈME FRAICHE

8 ounces crème fraiche or sour cream
3 pieces ginger – 2” long
pinch of salt

Peel ginger and chop in a food processor until very fine.  Place in cheesecloth or tea towel and twist to squeeze out juice.  Whisk the ginger juice into the crème fraiche, little by little, tasting between each addition.