Gleason Barn

For Your Thanksgiving Table

by on November 12, 2012

This creamy, autumn soup warms you from head to toe. At the winery, we roast our butternut squash in the wood-fired oven nearly to the point of burning the outside of the squash, which imparts a delectable, caramelized characteristic that pairs beautifully with Nickel & Nickel Truchard Vineyard Chardonnay. This soup makes a charming “shooter” appetizer or is perfect for a first course.

Pair with 2010 Nickel & Nickel Truchard Vineyard Chardonnay, Carneros, Napa Valley

Click here for a pdf version of this recipe.

Butternut Squash with Cinnamon Crème Fraîche

Ingredients:

1 medium butternut squash
2 tablespoons olive oil
2 quarts chicken stock
2-3 tablespoons kosher salt
Freshly ground pepper, to taste
2 teaspoons ground ginger
2 teaspoons Chinese five spice
1 bay leaf
2 cups heavy cream
1-2 tablespoons
apple cider vinegar
⅓ cup crème fraîche, with
additional for garnish
⅛ teaspoon cinnamon

Method:

Preheat oven to 375˚F and cut the butternut squash in half lengthwise.
Scoop out seeds with a large spoon. Rub the squash with olive oil and
place flesh side down in a baking dish. Cover with foil and cook for 45
minutes or until very soft. Remove from oven and let cool.

Scoop out the flesh into a large soup pot. Cover with 2 quarts
of chicken stock. Add salt, pepper, ginger, Chinese five spice and
bay leaf. Bring to a simmer, stirring occasionally for 15 minutes.
Add 2 cups of heavy cream and allow the mixture to return to a simmer
for 1 minute. Shut off heat.

Puree soup in a blender, add 1 tablespoon of vinegar. Fill the blender
only half way and start it on low then slowly bring it up to high speed.
Use caution as the hot mixture will expand in the blender. Once the
first batch is blended, empty the blender and blend the next batch.
Continue this process until all the soup is pureed, then pass it through
a fine-meshed sieve. Taste and adjust seasoning with salt or vinegar.

For the cinnamon crème fraîche, add a third of a cup crème fraîche
to a small bowl.

Add cinnamon and whisk until well mixed. For an appetizer portion,
pour the hot soup into a small pitcher. Line up shot glasses, then pour
soup into glasses. Top with a tiny amount of the crème fraîche and
serve. For a first course, pour soup into bowls and top with a dollop
of crème fraîche.

Serves 20 appetizer portions or 10 first course portions

Click here for a pdf version of this recipe.

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