Butternut Squash Soup w/ ROE Caviar by Ross Deutsch (@thisguy.cooks)
- Butternut squash x 1-2 depending on size (~3lbs), peeled and diced
- Vegetable stock x 4 cups (1 container)
- Onion x 1/2 large or 1 small depending on size
- Garlic x 1 clove, minced
- Ginger x 1 inch piece, finely chopped
- Crème fraiche x 3 tbsp (1/4 cup half and half)
- Butter x 1 tbsp
- Maple Syrup x 1 tbsp
- Cinnamon x 1/2 tsp
- Nutmeg x 1/2 tsp
- Ginger powder x 1 tsp
- Crème Fraiche x 1 tbsp
- Pumpkin seeds
Heat oven to 425F
Rub the flesh of the squash with 1 tablespoon oil and season with salt.
Place the squash cut sides up on a baking sheet. Bake until the flesh is tender and starting to caramelize (~50-60 min).
In a large pot, heat 1 tbsp olive oil over medium.
Add the onion and garlic and cook, stirring frequently for 2 minutes then add the ginger, cooking until softened and just beginning to brown (~7-8 min).
Add the cinnamon and nutmeg and stir until fragrant, about 30 seconds.
Scoop out the squash with a spoon and add to the pot with the onion, garlic, ginger mixture.
Add the vegetable stock, stir and increase the heat to medium-high.
Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.
Using an immersion blender or working in batches in a standard blender, blend until smooth. Return the soup to the pot and add the rice vinegar.
Add the maple syrup and any additional salt to taste.
Divide the soup among bowls, finish with additional olive oil and pumpkin seeds. Top with a dollop of crème fraiche and your favorite caviar if you fancy.