4 medium delicata squash, halved lengthwise and seeded
2 tablespoons olive oil kosher salt and freshly ground black pepper, as needed
4 tablespoons unsalted Shamrock Farms butter
1 large yellow onion, diced
3 celery sticks, diced
1 large carrot, diced
2 garlic cloves, minced
2 shallots, minced
1 tablespoon fresh ginger, minced
1 teaspoon fresh thyme leaves
½ teaspoon ground cinnamon
6 cups chicken stock
1 cup Shamrock Farms Heavy Whipping Cream
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Salt and white pepper, to taste
Crème Fraiche
2 cups Shamrock Farms Heavy Whipping Cream
2 tablespoons Shamrock Farms Lowfat Buttermilk
Garnish
Toasted pepitas
Crispy sage leaves
Extra virgin olive oil
Freshly cracked black pepper
Cooking instructions
Homemade Crème Fraiche:
A Day Before
Combine Shamrock Farms Heavy Whipping Cream and Shamrock Farms Lowfat Buttermilk in stainless steel bowl and stir thoroughly to combine. Cover loosely with a clean towel or cheesecloth then leave at room temperature, ideally 70-75°F for 12-24 hours, until noticeably thickened and pleasantly tangy. Whisk until smooth, cover and refrigerate for at least 4 hours before using. It will continue to thicken as it chills.
Roast Delicata Squash:
Heat oven to 425°F on low convection. Brush the cut sides of the delicata squash with olive oil and season with salt and pepper. Place cut side down on a parchment lined sheet pan and roast for 30-35 minutes, until deeply caramelized and easily pierced by a fork.
Sautee Mirepoix & Spices:
Melt butter in a heavy bottomed pot over medium heat. Add onion, celery and carrot with a dash of salt. Sautee for 7-10 minutes without browning then add garlic, shallots, ginger, thyme and cinnamon; cook for another 1-2 minutes.
Add Roasted Squash:
Scoop the roasted squash from the skins and add it to the pot. Discard the skins. Add chicken stock and bring to a gentle simmer. Cook for 15-20 minutes.
Purée:
Blend until completely smooth using a vitamix or immersion blender. For a smoother texture, pass the soup through a fine mesh chinois.
Finish:
Return to low heat and slowly stir in Shamrock Farms Heavy Whipping Cream, maple syrup and apple cider vinegar. Adjust consistency with additional stock if necessary. Season with salt and white pepper.
Serve:
Ladle into warm bowls and finish with crème fraîche, toasted pepitas, crispy sage and a drizzle of extra virgin olive oil.
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