Butternut Squash Bisque with Spiced Crème Fraiche and Pecans


Ingredients for bisque (Serves 8) :

3 lb butternut squash
1/2 cup chopped pecans
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup cloves garlic, smashed
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1/2 cup white wine
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Ingredients for Spiced Crème Fraîche, for accompaniment

1 cup crème fraîche
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger


Directions for Bisque:
Preheat oven to 375°F.

Spread pecans on a baking sheet; roast 5–6 minutes, until fragrant. Set aside.

Carefully cut squash in half lengthwise. Scoop out and discard seeds. Place squash on a baking sheet and drizzle with olive oil. Roast squash 30 minutes, until soft and caramelized. Cool and scoop out flesh with a spoon, discard skin, then rough chop flesh.

Melt butter in a large stock pot over medium heat. Add shallots, garlic, salt, and white pepper. Cook 3 minutes, until shallots are soft and translucent. Add wine and cook about 3 minutes, until mixture is reduced by half. Stir in squash, stock, and cream. Cook 15–20 minutes. Season with cinnamon and nutmeg.

Puree soup with an immersion blender. Strain through a fine-mesh strainer and serve with Spiced Crème Fraîche and pecans.

Directions for Spiced Creme Fraiche:

Whisk all ingredients together in a bowl until smooth.