Chef Oliver's Squash Soup

Fall isn't complete without a creamy soup to warm you up after a long day. This squash soup is perfect for a fall party or to make and have through out the week! This would be great with some vegetables on the side and a warm slice of cornbread. Yum! We can't wait!

Ingredients

6 pieces butternut squash, cut into 1-inch pieces
2 pieces Delicata squash, halved and seeded
1 piece Kabocha squash, quartered and seeded
1 large onion, thinly sliced
1 leek, white part only, washed very well and thinly sliced
1 stalks celery, thinly sliced
2 cloves garlic, thinly sliced
1 bouquet garni of thyme, sage, parsley, and bay leaf
Sachet of black peppercorns, coriander seed, clove, and fennel
1 cup butter
1/4 gallon Chicken stock
1 cup heavy cream

Directions

Preheat oven to 325 F. Brush the Delicata and Kabocha squashes with olive oil and season with salt and pepper. Roast in oven until very tender, then scoop out the flesh, discarding the skins.

Meanwhile, heat a large rondeau and slowly sweat the onion, leek, celery, and garlic in the butter. When the vegetables are tender, add the butternut squash pieces, the sachet and the bouquet garni.

Cover with 3 parts chicken stock and 1 part water and bring to a simmer. Add the roasted squash, and return to a simmer, adding more liquid if necessary.

Simmer until all the butternut squash is tender. Strain the soup and reserve the cooking liquid. Working in batches, puree the soup in a high-speed blender until very smooth, adding cooking liquid as necessary.

Pass through a fine chinois, finish with creme fraiche, salt and pepper to taste. Pour and serve immediately in small glass shooters.

Prep Time

15 to 30 mins