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Bluepointe's Roasted Organic Butternut Squash Soup With Creme Fraiche
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From the menu of . . . Bluepointe
3455 Peachtree Road, Atlanta
404-237-9070
Q: Yesterday, we had a wonderful lunch at Bluepointe in Buckhead. From the moment we walked in the door, we felt very welcomed. They even had black or white napkins for those of us wearing light or dark clothing. The chef had prepared a butternut squash soup, and I must tell you it was out of this world.
-- Rita A. Motz, Suwanee
A: This soup, from Bluepointe executive chef Ian Winslade, combines roasted organic butternut squash, carrot and ginger with a creamy broth. A sprinkle of five-spice powder adds an aromatic and tasty finish. Winslade believes the secret to this soup is slow-roasting the squash to "bring out its inherent sweetness."
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 8
Ingredients:
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2 medium (3 to 4 pounds total) organic butternut squash, cut in half and seeded
1 carrot, peeled and coarsely chopped
1 small slice ginger root (about 1/2 inch), peeled and coarsely chopped
1 tablespoon olive oil
1 teaspoon sea salt
6 cups vegetable stock or low-sodium chicken stock
1 1/2 cups heavy cream
2 tablespoons creme fraiche
Salt and white pepper to taste
1 teaspoon Chinese five-spice powder (garnish)
Instructions:
Preheat the oven to 345 degrees. In a large roasting pan, place squash cut side down. Combine carrot, ginger, olive oil and salt and place around squash. Bake for 45 minutes, or until the vegetables are soft. Drain any excess oil from the vegetables and discard. Scoop out the meat from the squash and coarsely chop. In a stockpot, bring the stock and heavy cream to a simmer. Add the vegetables and simmer for 10 minutes. Remove from the heat, add the creme fraiche and puree with a hand blender until smooth. Season with salt and white pepper. Place in serving bowls and sprinkle with five-spice powder.
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