Ingredients
- 3 pounds butternut squash, cut in half, seeds removed
- 1 yellow onion, chopped
- 1 T finely-chopped fresh thyme
- 2 T extra-virgin olive oil
- sea salt and fresh ground white pepper
- 4 c chicken or vegetable stock (do not use mushroom stock)
- 1/2 c dry white wine
- 1/4 t cinnamon
- 1/2 c creme fraiche (optional) I used heavy cream
Preparation
Step 1
Preheat oven to 400 degrees. Place the squash cut side down on baking sheet filled with 1/2 inch water. Bake in the oven until soft, 30-40 minutes. Remove from oven, scoop the flesh out of the skins, and place the chunks in a bowl. Set aside.
In a large saucepan, sautee the onions in the olive oil, seasoning well with salt and pepper. When onions begin to brown, add the thyme, wine, cinnamon, and the squash. Simmer for 5 minutes, then add the stock and bring to a boil. Turn off heat. Working in batches, puree the soup in a blender or food processor until smooth. Transfer to a clean saucepan and simmer. Taste, adding salt and pepper if needed. Stir in creme fraiche just before serving. Top individual portions with a scoop of freshly-steamed and shelled Dungeness crab for a spectacular finish.