Heart Happy: (adapted from Thomas Keller's recipe that includes browned butter, sage, and nutmeg creme fraiche)
One 3-3 1/2-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 sage sprigs
1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only
1/2 cup thinly sliced (1/8 inch thick) carrots
1/2 cup thinly sliced (1/8 inch thick) shallots
1/2 cup thinly sliced (1/8 inch) onions
6 garlic cloves, peeled and smashed
2 tablespoons honey
6 cups vegetable stock, plus extra if necessary
Bouquet Garni, using 8 thyme sprigs, 2 Italian parsley sprigs, 2 bay leaves, 1/2 teaspoon peppercorns
4 tablespoons (2 ounces) unsalted butter
1/4 cup creme fraiche
Freshly grated nutmeg
Canola oil (if using sage leaves)
8 sage leaves or 1 tablespoon minced chives
Kosher salt and freshly ground black pepper
Extra Virgin Olive Oil
For the soup: Preheat the oven to 350 degrees F. Line a small baking sheet with aluminum foil. Chop the neck off of the squash and set aside. Cut the bulb in half and scoop out the seeds. Brush each half all over with 1 1/2 teaspoons of canola oil. Sprinkle the cavities with salt and pepper, and place a sage sprig into each. Place cut side down on baking sheet and bake for 1 hour, or until very tender.
Remove squash from oven and let cool until it can be handled. Scoop out the flesh and reserve, discarding the sage.
In the meantime, with a paring knife or a sharp vegetable peeler, peel away the skin from the reserved neck of the squash, until you reach the bright orange flesh. Cut the squash into roughly 1/2-inch pieces. It should yield about 4 cups.
Put 1 tablespoon canola oil in a stockpot over medium high heat. Add leeks, carrots, and onions. Cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes. Reduce heat as necessary to keep garlic and squash from coloring. Add honey, and cook, stirring, for 2 to 3 minutes. Add stock and bouquet garni. Bring to a simmer, and cook for about 15 minutes, or until squash is tender.
Add the reserved roasted squash and simmer gently for 30 minutes. Remove from heat and discard the bouquet garni.
Puree the soup in a blender or with an immersion blender. Strain the soup through a fine strainer. Adjust the seasoning. If soup is too thick, add more stock.
To complete: Whisk creme fraiche in a small chilled metal bowl, and add nutmeg to taste. Whisk until it holds a shape.
Heat a medium skillet over high heat. When very hot, add butter. Rotate the pan over the heat as necessary to brown the butter evenly. Scrape any bits that settle on the bottom. When the foaming has subsided, and the butter smells nutty, add it to the soup.
Meanwhile, if using the sage leaves, heat 1/8 inch of canola oil in a small skillet. When very hot, add sage leaves and cook 30 seconds or so, turning the leaves to crisp them on both sides. They're ready when the bubbling stops. Drain on paper towels and sprinkle with salt.
Ladle soup into 4 bowls. Top with a dollop of creme fraiche. Grind black pepper over the top, and garnish with sage leaves or minced chives. Drizzle olive oil over the top.
Heart Healthy: an apple a day...
For this recipe, I substitute caramelized onions for leeks and add a few apples for a touch of sweetness. The directions are similar to those above - but simpler!
One 3-3 1/2-pound butternut squash
3 medium sized apples, cored, peeled and diced (I used Honey Crisp). Optional: set aside a few tablespoons to top the soup with, squirt with some lemon juice to keep from browning.
1 large onion, finely chopped (vidalia's are nice and sweet)
1/2 cup thinly sliced carrots
4 garlic cloves, peeled and smashed
2 tablespoons honey
6 cups vegetable stock, plus extra if necessary
Bouquet Garni, using 8 thyme sprigs, 2 Italian parsley sprigs, 2 bay leaves, 1/2 teaspoon peppercorns
2 sage sprigs
Kosher salt and freshly ground black pepper
Extra Virgin Olive Oil
2 tablespoons canola oil
1/2 tsp of freshly ground nutmeg
Directions:
Preheat the oven to 350 degrees F. Line a small baking sheet with aluminum foil. Chop the neck off of the squash and set aside. Cut the bulb in half and scoop out the seeds. Brush each half all over with 1 1/2 teaspoons of canola oil. Sprinkle the cavities with salt and pepper, and place a sage sprig into each. Place cut side down on baking sheet and bake for 1 hour, or until very tender.
Remove squash from oven and let cool until it can be handled. Scoop out the flesh and reserve, discarding the sage.
In the meantime, with a paring knife or a sharp vegetable peeler, peel away the skin from the reserved neck of the squash, until you reach the bright orange flesh. Cut the squash into roughly 1/2-inch pieces. It should yield about 4 cups.
Put 1 tablespoon canola oil in a stockpot over medium high heat. Add carrots, and onions. Cook, stirring often, for about 6 minutes. Add the diced squash, apples, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes. Reduce heat as necessary to keep garlic and squash from coloring. Add honey, and cook, stirring, for 2 to 3 minutes. Add stock and bouquet garni. Bring to a simmer, and cook for about 15 minutes, or until squash is tender.
Add the reserved roasted squash and simmer gently for 30 minutes. Remove from heat and discard the bouquet garni.
Puree the soup in a blender or with an immersion blender. Strain the soup through a fine strainer. Adjust the seasoning. If soup is too thick, add more stock.
To complete: I like to serve it with a tablespoon of finely diced apples in the middle, topped with some freshly grated nutmeg.
Happy Fall!
-The Heat
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