Maple-braised Butternut Squash Soup with Thyme
By Tested and Perfected in the Sur La Table Kitchen
Maple-braised Butternut Squash Soup with Thyme
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
8 servings
3 tablespoons unsalted butter
4 shallots, coarsely chopped
1 small bulb fennel, peeled and cut into 1/4-inch chunks
1 Garnet Yam, peeled and cut into 1-inch chunks
1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
1/3 cup pure maple syrup
4 cups low-sodium chicken or vegetable broth, plus more if needed.
4 fresh thyme sprigs plus 2 tablespoons fresh thyme leaves for garnish
1 dried bay leaf
1/4 teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper
Fresh lemon juice, as needed
Crème fraiche or sour cream, for serving
4 shallots, coarsely chopped
1 small bulb fennel, peeled and cut into 1/4-inch chunks
1 Garnet Yam, peeled and cut into 1-inch chunks
1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
1/3 cup pure maple syrup
4 cups low-sodium chicken or vegetable broth, plus more if needed.
4 fresh thyme sprigs plus 2 tablespoons fresh thyme leaves for garnish
1 dried bay leaf
1/4 teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper
Fresh lemon juice, as needed
Crème fraiche or sour cream, for serving
Look for Grade B syrup which has a deeper color and more intense flavor than Grade A.
1. To prepare the soup: To a large Dutch oven set over medium heat, add butter. When butter begins to foam, add shallots and fennel and cook, stirring often until tender, 10 to 12 minutes. Add yam, butternut squash, and maple syrup, stirring well to coat. Lastly, add the broth, thyme sprigs, bay leaf, and nutmeg. Bring to a slow simmer. Cook, stirring occasionally, until yams and squash are tender, 20 to 25 minutes.
2. Remove soup from heat and discard thyme sprigs and bay leaf. Working in batches, ladle soup into a blender and puree until smooth. Alternatively, puree soup in the Dutch oven using an immersion blender. Return soup to Dutch oven. Taste and adjust seasoning with salt, pepper, and lemon juice. Keep soup warm over low heat.
3. To serve: Ladle soup in warmed bowls and top with a dollop of crème fraiche. Sprinkle with thyme leaves and serve warm.
1. To prepare the soup: To a large Dutch oven set over medium heat, add butter. When butter begins to foam, add shallots and fennel and cook, stirring often until tender, 10 to 12 minutes. Add yam, butternut squash, and maple syrup, stirring well to coat. Lastly, add the broth, thyme sprigs, bay leaf, and nutmeg. Bring to a slow simmer. Cook, stirring occasionally, until yams and squash are tender, 20 to 25 minutes.
2. Remove soup from heat and discard thyme sprigs and bay leaf. Working in batches, ladle soup into a blender and puree until smooth. Alternatively, puree soup in the Dutch oven using an immersion blender. Return soup to Dutch oven. Taste and adjust seasoning with salt, pepper, and lemon juice. Keep soup warm over low heat.
3. To serve: Ladle soup in warmed bowls and top with a dollop of crème fraiche. Sprinkle with thyme leaves and serve warm.