Butternut Squash Soup

By charlotteh371

Ingredients

• 2 butternut squash
• olive oil
• salt
• freshly ground white pepper
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 tbsp. minced fresh ginger
• 1 sachet (3 sprigs thyme, 1 bay leaf, and 1/2 tbsp. coriander seeds)
• 1/2 cup orange juice
• 3/4 cup crème fraiche
• 3 sprigs fresh sage, leaves only

Preparation

Step 1

preheat oven to 350 and arrange a rack in the center. slice the squash in half from stem to bottom, and scoop out the seeds. Rub olive oil on the flesh, and season with salt and pepper. Wrap each half in aluminum foil and place on a baking sheet, cut sides down. bAke squash for 1 1/2 to 2 hours, or until tender. Remove and rest at room temperature. IN a large dutch oven, or heavy bottomed pot over medium heat, warm 2 tbsp. olive oil. Add onion, garlic, ginger and the sachet.
Sprinkle with salt and pepper. Cook stirring occasionally, for 8mins or until vegetables are tender but not browned. Unwrap squash and scoop the flesh into the pot. Add orange juice and 1 quart of water and bring to a simmer stirring occasionally, for 30 mins.
Extract and discard the sachet, and transfer squash mixture to a blender with the crème fraiche. Puree until smooth (and pass through a fine meshed sieve, if desired), and pour into a clean pot. Bring to a simmer, and adjust seasoning with salt and pepper if needed. Just before serving, chop the sage leaves; ladle the soup into warm bowls and garnish with the chopped sAGE.