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Roast Butternut Squash Soup

Makes around 1.5 Quarts!?

Really great fall recipie

Ingredients

1 Large Butternut Squash (2-3 lbs)
1 Shallot, chopped finely
4-6 cloves of garlic, chopped finely
2.5-4 cups quality Vegetable Stock * We use "Aneto" and we've found it to be high quality
Olive Oil
Salt
Pepper
Butter
Cream
Maple Syrup
Ground Nutmeg
Dried Sage (For seasoning)
Fresh Sage (For garnish)

Instructions

Roasted Halved Butternut Squash

This is how I do it, it've found it produces a delicious result, but any method that results in a delicious partially caramlized exterior is good.

Preheat an oven to 375 degrees.
Halve the squash and remove the seeds.
Place the halves face up on a baking sheet or roasting dish
Season with salt, pepper, and the dried sage, drizzle faces with olive oil and brush to create even coating, extra olive oil may be pooled in the cavity in order to give a resevoir of liquid for basting.
Roast until the face is brownend and the flesh is soft. About 1 to 1.5 hours depending on the size of the squash. Every so often, check on them and brush down with more oil if they're looking too dry.
Remove and let cool, scoop out the flesh, and discard the skin.

Soup

The soup will be blended. So the preciseness of chopping/mincing of the garlic and shallot is more important for even cooking than for appearance and texture.

Heat a large pot with a little olive oil over medium heat.
Fry the shallot for a few minutes until soft and the edges are beginning to change color.
Add the garlic and fry for another minute or so until fragrant.
Add the squash, and vegetable stock, depending on desired consistency, 2.5 cups for a very thick soup, 4 for thinner, or anywhere in between.
Season with around 1/8 tsp. nutmeg, 1 tsp maple syrup, salt, pepper, maybe a little more dried sage.
Bring to a simmer and cook for 15-20 minutes to let flavors integrate.
Remove from heat, then Using an immersion blender, carefully blend the soup to the desired consistency, usually quite smooth.
Return to heat, and 2-3 tbsp butter, and stir to melt.
A little before serving, add 1/4 to 1/2 cup heavy cream and stir to combine. Season to taste.
Ladle hot soup into bowls, garnish with sage chips (see next section.) and serve with bread.

Sage chips

Heat olive oil in a skillet over medium heat.
Working in batches, add sage leaves, and fry for a few seconds on either side until crispy.
Drain on paper towels.

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