Ingredients: |
Ingredients: 6 Tbsp unsalted butter
2 cups of chopped leeks (white part)
½ cup chopped onions
1 cup grated carrots
½ granny smith apple, peeled/chopped
1 garlic clove, coarsely chopped
1 Lb. zucchini, cut in rings
1 tsp salt
1 tsp white pepper
½ of a 1 pound butternut squash
5 cups chicken stock
Creme fraiche for garnish
½ cup fresh sage leaves
Grape seed oil for frying
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Directions: |
Directions:Split and seed the butternut squash. Save one of the halves for another use. Rub the cut end of one squash half with oil. Place on a foil or parchment lined baking sheet with cut sides down. Roast 30-40 minutes in 375º oven until tender. Scoop out the pulp and set aside.
Melt butter in dutch oven. Add leeks, onion, carrots and apple. Cover with tight lid and saute over very low heat until vegetables are soft, translucent. Add garlic and saute another 5 minutes covered. Add zucchini, salt, pepper and 2 cups of stock. Cook uncovered over medium heat until zucchini is very soft, ~ 10 minutes. Transfer mixture to food processor. Add butternut squash pulp and puree together. Return to dutch oven and add the rest of the stock. Adjust seasonings.
Fried sage leaves: Heat ½ inch grape seed oil in a deep sided fry pan. Heat until smoking. Fry sage leaves until edges are browned. Remove to paper towel lined baking sheets. Sprinkle with a touch of salt.
Garnish the soup with fried sage leaves and a spoon of creme fraiche. Enjoy!
Serves: 6
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This recipe for Butternut Zucchini Soup is from