Butternut Squash Soup with dubliner cheese and creme fraiche

Normally we wouldn’t make soup in the heat of the summer but I’m not feeling well and it sounded good. If you want you can eat it cold too. It said it serves 12 but there’s only 2 of us so we cut everything in half. We didn’t add sage since we didn’t have it but it came out well anyways. I’m still working on getting my consistency to be a little bit thicker, but each time I make soup I get a little closer!

Here is the recipe from Bon Appetit:

8 cups (generous) 1-inch cubes peeled seeded butternut squash (cut from 1 four-pound squash)
4 tablespoons olive oil
Coarse kosher salt
1 1/2 cups crème fraîche or sour cream
1 tablespoon dried rubbed sage
1/4 cup (1/2 stick) butter
1 1/2 cups thinly sliced shallots (about 6 large)
7 cups low-salt chicken broth
1 cup coarsely grated Gruyère cheese
12 fresh sage leaves (for garnish)

Arrange racks in top third and bottom third of oven; preheat to 400°F. Divide squash between 2 large rimmed baking sheets. Drizzle cubes on each sheet with 2 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Spread out squash in single layer. Roast 15 minutes. Turn squash; reverse pans. Roast until tender and slightly brown in spots, about 10 minutes longer.
Meanwhile, heat crème fraîche and dried sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
Melt butter in heavy large pot over medium heat. Add shallots and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes. Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.

Working in batches, puree soup in processor until smooth. Return to pot. Whisk 1 cup sage cream into soup. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Rewarm soup over medium-low heat, stirring occasionally, before serving.

Divide soup among 12 bowls. Drizzle sage cream over, sprinkle with cheese, garnish with sage leaves, and serve.


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