We love cold-weather cooking: bubbling braises, cozy casseroles, and simmering soups. These warming dishes are great for making the most of seasonal ingredients and filling the house with mouth-watering aromatics. Brighten up these hearty flavors with our Crème Fraîche: ultra rich organic cream cultured slowly for hours, developing a tangy, complex flavor. Think of it as a decadent sour cream–but free from additives, stabilizers, or gums.
A dollop of Crème Fraîche adds levity and luxury to this Butternut Squash & Carrot Soup, which is easily adapted to your taste and pantry.
Recipe, food styling, and photography by Eat Nantucket
1 medium butternut, acorn, or winter squash (about 2-3 lbs), peeled and cut into 1/2 inch cubes
3-4 medium carrots (about 1 lb), peeled and cut into 1/2 inch cubes
1/4 cup plus 2 tablespoons olive oil, divided
1 shallot, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
32 ounces (4 cups) vegetable or chicken stock
5.3 oz Crème Fraîche
Salt and pepper, to taste
- Preheat oven to 400F. Add squash and carrots to baking sheets and coat with 1/4 cup of olive oil and a heavy pinch of salt and pepper. Roast 30-40 minutes, or until golden brown and fork tender.
- In large, heavy-bottomed saucepan or dutch oven, heat remaining 2 tablespoons of olive oil over medium-low heat. Add shallots and cook until translucent, about 2-3 minutes. Add garlic and ginger, stirring frequently for 1 minutes. Add roasted squash and carrots and stir until combined.
- Add stock to cover mixture completely, and simmer for 15 minutes. Pour contents into a blender and process until smooth. If desired, add more broth to thin to preferred consistency.
- Transfer into individual bowls and garnish with Crème Fraîche.
Try adding leeks and granny smith apple for a fall feel, or add a dash of coconut milk and lime juice for something light and fresh.
Need to stock up on Crème Fraîche for this recipe? Ask your local cheesemonger or specialty grocer, or check out our Cowgirl Creamery Cooks package, with our favorite cooking cheeses from our organic creamery.
This sounds amazing and pretty easy. I’m going to make it this week. How many does it serve?