Prep 20 mins
Cook 30 mins
This soup is visually spectacular!!! I found this recipe on Plant Food Fabulous. The creme fraiche inparts a wonderful, silky taste and the brown butter drizzle takes the soup to a higher level. I usually tinker with a recipe, but in this case, made it as stated! It was perfection!
- 1 butternut squash, peeled and cubed
- 1 granny smith apple, peeled, cored and cubed
- 14.79 ml butter
- 14.79 ml olive oil
- 1 onion, small and chopped
- 2-3 shallots, chopped
- 946.36 ml vegetable broth
- 473.18 ml water
- 9.85 ml salt (to taste)
- 2.46 ml pepper
- 59.14 ml creme fraiche
Brown Butter Drizzle
- 59.14 ml butter
- 8 sage leaves
- Peel and core the apple; cut into rough chunks. Peel squash and cube. Note: For convenience, Costco sells packaged pre-cut butternut squash which is acceptable in this recipe.
- Heat the butter and oil in a Dutch oven. Saute the onions and shallots until translucent, about 6 minutes. Leeks could be used as a substitute.
- Add the apple, squash, vegetable broth and water. Bring to a boil then cover and simmer for 20 minutes, or until the squash is tender.
- Puree the soup in a blender, in batches. Put the soup back in the Dutch oven and season with salt and pepper, then stir in the creme fraiche.
- To make the brown butter drizzle, melt butter on medium low heat. When the butter is melted, add the sage leaves and cook for about 10 minutes until the butter becomes a golden brown. Remove to a bowl or cup. Watch the butter carefully as it can go from a yellow to a brown very quickly. The sage ends up nice a crispy and is wonderful as a garnish.
- The soup can be made up to 2 days in advance.
- To serve: Gently heat the soup. Garnish with sage leaves and the sage butter drizzle. I garnished it further with some creme fraiche.