Roasted Butternut Squash Soup with Brioche Croutons and Creme Fraiche

Ingredients

• Butternut Squash  ·  2 
• Shallots, diced  ·  2 
• Garlic Cloves, whole  ·  3 
• Yellow Onion, diced  ·  1 
• Carrots, peeled and diced  ·  2 
• Vegetable Stock  ·  1 1/2 quart 
• Apple Cider Vinegar  ·  1 tablespoon 
• Brioche Bread, cubed into 1/4 inch pieces  ·  4 pieces 
• Herbie's Brazilian Spice Mix  ·  2 tablespoons 
• Creme Fraiche  ·  8 ounces 
• Herbie's Nutmeg Ground  ·  1 teaspoon 
• Herbie's Fennel Seed Ground  ·  1 tablespoon 
• Honey  ·  1 tablespoon 
• Olive Oil  ·  4 tablespoons 
• Butter  ·  4 tablespoons 

Instructions

Directions:

-Pre heat your oven to 400 degrees.

• Cut the butternut squash in half vertically so that you are left with 4 halves. With a spoon scoop out the seeds and discard. Next cut the halves horizontally right above the "base" (the part with the seeds) You should now have 4 top pieces and 4 base pieces.

• Coat the base pieces with 2 tablespoons of olive oil and season with salt and pepper. Lay them out, cut side down on a sheet tray and place in your oven. Cook for about 10min. or until they are fork tender and have a golden brown color on the outside. Take them out of the oven and let them cool for 5 min. Scoop the flesh of the roasted squash out with a spoon, discard the skin, and reserve the flesh for later.

• Peel the 4 top pieces and dice them into 1/2 inch pieces.

• Heat a stock pot or heavy bottomed pot over medium high heat. Add 2 tablespoons of olive oil and 2 tablespoons butter. Once the butter has melted add the garlic, shallots, carrots and onion. Season with salt and sweat for about 2 minutes. Then add the raw diced squash along with the vegetable stock. Bring it up to a boil and simmer for about 20min. or until the squash is fork tender.

• While that is simmering prepare the croutons by melting 2 tablespoons of butter. In a medium bowl add the cubed brioche, brazilian spice mix, and butter. Toss with your hands until well incorporated. Lay the croutons out on a sheet tray and bake for about 8 minutes or until they are nice and crispy. Remove from the oven and reserve.

• In a small bowl combine the creme fraiche, ground nutmeg, ground fennel, and honey. Whisk until well incorporated then refrigerate.

• Once the butternut squash mixture is finished cooking, add the flesh of the roasted squash into the pot and combine. Remove from the heat.

• Working in batches, scoop the contents of the soup into a blender and puree until smooth. Season well with salt and finish with 1 tablespoon of apple cider vinegar.

• Pour the pureed soup back into the stock pot and re-heat.

• Serve the re-heated soup with the brioche croutons and a dollop of creme fraiche and enjoy with Williamson Wines Chantilly Chardonnay.