Butternut Squash Soup

A "quintessential cold-weather" dish:
(serves 6)

2 butternut squash
EVOO
Kosher* salt
Freshly ground white pepper
1 small sweet* onion, chopped
2 T. cloves garlic, chopped
2 T. minced fresh ginger
1 sachet (3 springs thyme, 1 bay leaf and 1/2 T. coriander seeds)
1/2 cup OJ
3/4 cup crème fraiche
3 springs fresh sage, leaves only
Garlic croutons*

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 oil on the flesh and season with S&P. Wrap each half in foil and place on a baking sheet, cut sides down. Bake for 1&1/2-2 hours, or until tender. Remove and rest at room temp. In a large Dutch oven or heavy-bottomed pot over med. heat, warm 2 T. oil Add onion, garlic, ginger, and the sachet. Sprinkle with S&P. Cook, stirring occasionally, for 8 mins. or until veggies are tender but not browned. Unwrap the squash and scoop the flesh into the pot. Add orange juice and 1 qt. 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 S&P if needed. Just before serving, chop the sage leaves; ladle the soup into warm bowls and garnish with the chopped sage. Serve with a bowl of garlic croutons on the side*.

"Made every day count."

Have FUN today, and Go Dawgs!!

Love,

MM