- 8 cups 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 butter
- 1 1/2 cups thinly sliced shallots
- 7 cups low-salt chicken broth
- 1 cup coarsely grated Gruyère cheese
- 12 fresh sage leaves
- 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.
- TEST-KITCHEN TIP
Save a little time by buying the already peeled and diced squash that’s available in the produce section of many supermarkets; you will need 2 1/2 pounds.
Recipe and image courtesy Bon Appetit