Spicy Vegetable Broth With Caramelized Butternut Squash

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Spicy Vegetable Broth With Caramelized Butternut Squash

 

3 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, chopped

2 cups dry sherry

9 cups vegetable broth

2 bay leaves

2 teaspoons roughly chopped fresh thyme

1 teaspoon roughly chopped fresh sage

1 teaspoon roughly chopped marjoram

1 teaspoon chile sauce or to taste

1 medium butternut squash, peeled, diced, 4 to 5 cups

1 tablespoon brown sugar

1/2 cup crème fraîche

fresh sage leaves for garnish

 

In large pot, heat 1 tablespoon oil over medium-high heat. Add onion and

garlic and cook, stirring often, about 2 minutes. Add sherry and cook over high

heat until about 1/4 cup of liquid remains, 8 to 9 minutes. Add broth, bay

leaves and chopped herbs. Reduce heat to medium and cook, stirring occasionally,

30 minutes. Season with chile sauce and salt and pepper to taste. Strain soup

through fine-mesh seive, return to pan and set aside.

In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add

butternut squash and cook, without stirring, until brown, 3 to 4 minutes. Add

brown sugar and toss to coat. Season with salt and pepper to taste and remove

from heat.

Return broth to a boil and add squash. Reduce heat and simmer until squash is

tender, about 5 minutes. Ladle soup into serving bowls. Drizzle with créme

fraîche and garnish with sage leaves. Serve hot.

Makes 8 servings.

 

 

 

 

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