ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM
Serves 4.
Note: Some stores sell butternut squash already peeled and seeded. If you can find it this way, it will save you time. Crème fraîche, a thick French cream that resembles sour cream, is available in most groceries. If you can't find it, whisk 1/3 cup sour cream into 1 cup heavy cream in a mixing bowl and let stand at room temperature until mixture is as thick as sour cream, 6 hours or overnight. Store, covered, in the refrigerator for up to one week.
• 4 c. peeled, seeded and diced (1-in. cubes) butternut squash (about 2 lb. squash)
• 2 tbsp. olive oil
• Kosher salt and freshly ground black pepper
•3/4 c. crème fraîche (see Note)
• 11/2 tsp. dried rubbed sage
• 2 tbsp. unsalted butter
•3/4 c. chopped shallots
• 4 c. chicken stock
•1/2 c. grated Gruyère
• 4 fresh sage sprigs for garnish, optional
Directions
Arrange a rack at center position and preheat oven to 400 degrees. Line a large, heavy baking sheet with foil and spread cubed squash on it. Drizzle cubes with oil, season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss cubes to coat well with oil and seasonings.
Bake squash, stirring every 10 minutes, to prevent sticking, until tender when pierced with a knife and lightly browned, 30 to 35 minutes. Watch carefully. Remove from oven.
Place crème fraîche and sage leaves in a medium saucepan over medium heat, stir to combine, then bring to a simmer. Remove from heat and let stand 10 to 15 minutes for sage to infuse the cream.
Heat butter in a large, heavy pan over medium heat. When hot, add shallots and cook, stirring, until softened and translucent, about 3 minutes. Stir in the squash, then add stock and bring mixture to a simmer.
Cook, covered, at a simmer until vegetables are very tender, about 10 minutes. Purée soup in a food processor, blender or food mill and return it to the pot. Or use an immersion blender to purée the soup in the pot.
Whisk in all but 1/4 cup of the crème fraîche. Taste soup and season with salt if needed. (Soup can be prepared one day ahead. Cool, cover and refrigerate. Reheat over low heat, stirring. Cover and refrigerate 1/4 cup remaining crème fraîche separately.)
To serve, ladle soup into four bowls. Sprinkle some Gruyère over each serving and drizzle with some of the remaining crème fraîche. If desired, garnish each bowl with a sage sprig.
Nutrition information per serving:
Calories445Fat32 gSodium146 mg
Carbohydrates32 gSaturated fat16 gCalcium280 mg
Protein13 gCholesterol80 mgDietary fiber4 g
Diabetic exchanges per serving: 2 bread/starch, 1 medium-fat meat, 51/2 fat.
