This enticing soup says autumn.
- 3 Tbs. olive oil
- 1 medium onion, diced (2/3 cup)
- 3 cloves garlic, chopped
- 2 cups dry sherry
- 9 cups low-sodium vegetable broth
- 2 bay leaves
- 2 tsp. roughly chopped fresh thyme
- 1 tsp. roughly chopped fresh sage
- 1 tsp. roughly chopped marjoram
- 1 to 2 tsp. chile sauce or to taste
- 1 medium butternut squash, peeled and diced (about 4 to 5 cups)
- 1 Tbs. brown sugar
- 1/2 cup crème fraîche
In large pot, heat 1 tablespoon oil over medium-high heat. Add onion and garlic and cook, stirring often, about 2 minutes. Add sherry and cook over high heat until about 1/4 cup of liquid remains, 8 to 9 minutes. Add broth, bay leaves and chopped herbs. Reduce heat to medium and cook, stirring occasionally, 30 minutes. Season with chile sauce and salt and pepper to taste. Strain soup through fine-mesh seive, return to pan and set aside.
In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add butternut squash and cook, without stirring, until brown, 3 to 4 minutes. Add brown sugar and toss to coat. Season with salt and pepper to taste and remove from heat.
Return broth to a boil and add squash. Reduce heat and simmer until squash is tender, about 5 minutes. Ladle soup into serving bowls. Drizzle with créme fraîche and garnish with sage leaves. Serve hot.
- Calories: 342
- Carbohydrate Content: 18 g
- Cholesterol Content: 41 mg
- Fat Content: 16 g
- Fiber Content: 4 g
- Protein Content: 5 g
- Saturated Fat Content: 8 g
- Sodium Content: 245 mg