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Butternut Squash Soup with Spiced Crme Frache
- 3 pounds butternut squash
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cups sliced shallots
- 1/3 cup smashed garlic cloves
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- 1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
- 1/2 cup white wine
- 1 tablespoon sugar (optional)
- 8 cups vegetable stock
- 1/2 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly grated licorice root (optional)
- , for accompaniment
Directions:View on Epicurious
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