Recipes - Cream of Butternut Squash Soup Garnished w/ Creme Fraiche & Fried Sage Leafs - Los Angeles Salad Company

Cream of Butternut Squash Soup Garnished w/ Creme Fraiche & Fried Sage Leafs
Serves 8

Cream of Butternut Squash Soup


2 lb of Los Angeles Salad Company Diced Butternut Squash
2 leeks, white parts only diced medium
1 quart heavy whipping cream
1/3 cup olive oil
2 tablespoons each ground cinnamon, grouse nutmeg, granulated garlic, granulated onion
1 tablespoon ground ginger
salt and pepper to taste
creme fraiche or sour cream and fried sage leaves for garnish

1. Preheat the oven to 375 °F.
2. Place the cut butternut squash and leeks on a baking sheet. Sprinkle with the olive oil, all of the spices, salt and pepper to taste. Toss ingredients together making sure all pieces are evenly oiled and well seasoned.
3. Put sheet on middle rack in oven and let bake about 25-35 minutes depending on how hot your oven runs. Squash should be completely cooked, tender and soft to the touch.
3. Remove from oven and immediately scrape hot ingredients into a food processor or vitamix. Add in the cream. Continuously mix for about 1-2 minutes while gradually increasing the speed to high until the mixture is completely smooth. If necessary, pulse and scrape down the sides during each stop to incorporate all ingredients. Once the mixture is smooth with no chunks, pour contents into a pot.
3. Place the pot over medium heat on the stove and let simmer about 15-20 minutes, occasionally stirring being careful not to scorch or burn the bottom. Serve hot with a dollop of creme fraiche or sour cream and a couple of fried sage leaves that I cooked in a small pan over high heat with a little bit of butter until they got crispy! Enjoy this perfect combo of sweet & savory fall flavors!


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