Ingredients
For the Soup
- 1-2 Butternut squash ~3 lbs total
- 4 cups Vegetable stock
- ½ large or 1 small Onion diced
- 1 clove Garlic minced
- 1 inch Ginger piece finely chopped
- 3 tablespoon Crème fraîche or ¼ cup half and half
- 1 tablespoon Butter
- 1 tablespoon Maple syrup
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 teaspoon Ginger powder
- 1 tablespoon Olive oil for roasting and cooking
- Salt to taste
Optional to finish
- 1 tablespoon Crème fraîche
- 1 teaspoon Pumpkin seeds
- Roe caviar
Method
- Preheat oven to 425°F. Rub squash flesh with 1 tablespoon olive oil and season with salt. Place cut side up on a baking sheet. Roast 50–60 minutes until tender and caramelized.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook 2 minutes stirring frequently. Add ginger; cook 7–8 minutes until softened and starting to brown.
- Stir in cinnamon and nutmeg; cook until fragrant, about 30 seconds.
- Scoop roasted squash flesh into the pot with onion mixture. Add vegetable stock, stir, and bring to boil. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
- Puree soup with immersion blender or in batches using a standard blender until smooth. Return to pot; adjust consistency with water or stock.
- Taste and add maple syrup (or honey/dark brown sugar) and salt as needed. Keep warm on low heat.
- Serve soup in bowls topped with a drizzle of olive oil, pumpkin seeds, a dollop of crème fraîche, and roe caviar if desired.