Coconut Butternut Squash Soup ~ Big Sur Bakery

Butternut Squash Soup ~ Big Sur Bakery

Ingredients:

2 large butternut squash, about 5 lbs.

1/4 cup rice bran oil or canola oil

3 medium yellow onions, roughly chopped

3 celery stalks, roughly chopped 

2 large carrots, roughly chopped

8 garlic cloves

1 small serrano chile

2 large russet potatoes, peeled and cubed

Kosher salt

1 1/2 quarts chicken stock,

   plus extra if needed

Freshly ground black pepper

5 tablespoons creme fraiche

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Directions:

Peel the squash with a vegetable peeler.  Cut them in half with a sharp knife, scoop out the seeds with a spoon , and cut the flesh into 2 inch pieces.  Reserve.

Heat a large pot over medium-high heat, and drizzle oil into it.  Add the onions and sauté until lightly browned, about 5 minutes.  Add the celery, carrots, garlic, and chile, and sauté until the vegetables begin to caramelize, about 10 to 12 minutes.

Add the squash and cook for 10 minutes.  Ten add the potatoes, season with 2 tablespoons salt and cover with the stock.  Let the soup simmer over medium heat for 40 to 45 minutes, until the vegetables are very soft.  Then puree the soup in a blender or food processor until smooth.

Return the pureed soup to the pot and check the consistency; the soup should smooth and thick as baby food.  If it is too thick, thin it out with additional chicken stock.  If it is too thin, let the soup reduce over medium-low heat.  Check the seasoning, and add more salt and more pepper if necessary.  Keep warm over a very low heat until ready to serve.

Pour the soup into a tureen or individual bowls.  Garnish each portion with a dollop of creme fraiche, and serve.