Ingredients
- 1-2 butternut squash
- ¾ onion roughly chopped
- 3 cloves garlic roughly chopped
- 1 bunch sage whole leaves
- ½ bulb fennel roughly chopped
- 1 tablespoon olive oil
- ½ cup heavy cream
- 2 ½ cups chicken stock
- 2 tablespoon sherry vinegar
- 1 tablespoon lemon juice
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon crème fraiche
- 3 Calabrian chilis whole
- 1 tablespoon Calabrian chili oil
- 3 tablespoon avocado oil
- 2 slices sourdough bread
- 1 tablespoon olive oil
Method
Roast the Squash & Aromatics
- Cut butternut squash in half lengthwise, drizzle with avocado oil, and season with kosher salt. Place face down on a sheet pan and roast at 425°F for 40 minutes.
- At the 20-minute mark, toss onions, garlic, fennel, sage, and 3–4 Calabrian chilis in avocado oil and scatter around the squash. Roast for the remaining time.
Reduce Stock & Cream
- In a pot, bring stock to a boil, then lower to a simmer and reduce by half.
- In a separate saucepan, bring cream to a boil, reduce heat, and simmer until reduced by half.
Blend the Soup
- Remove squash seeds and scoop flesh into a blender.
- Add roasted aromatics, ¾ of the reduced stock, and ¾ of the reduced cream. Blend until smooth.
- Add sherry vinegar, lemon juice, salt, and pepper. Blend again to finish.
Fry the Sage
- In a small pan with avocado oil over medium heat, fry sage leaves for 30–40 seconds until crisp. Transfer to paper towel-lined plate.
Make the Calabrian Chili Oil
- In a small blender or NutriBullet, combine Calabrian chilis, chili oil, and avocado oil. Blend until smooth.
- Strain through a fine mesh sieve into a bottle. Set aside.
Make the Croutons
- Tear sourdough into bite-size pieces. Toss with Calabrian chili oil and olive oil.
- Spread on a baking sheet and bake at 450°F for 8–10 minutes until crisp. Set aside.