Roasted butternut squash and pear soup with crème fraiche
1 large butternut squash, quartered, seeded
3 tablespoons olive oil or butter
2 leeks, white and light green parts, finely sliced
2 cloves garlic, finely chopped
1 tablespoon olive oil
3 ripe pears, peeled, seeded, roughly chopped
4 cups chicken stock
2 teaspoons thyme, chopped
1 ⁄ 3 cup whipping cream
Coarse salt and cracked black pepper
1 cup crème fraiche
Preheat oven to 425°. Place squash on large baking sheet, flesh side up; rub with olive oil and salt and pepper. Roast in oven for 40 minutes until golden and soft. Let cool; remove skins and roughly chop; set aside.
In large heavy stockpot, heat olive oil over medium high heat; add leeks and garlic and sauté until softened, about 5-7 minutes. Add pears, squash, and thyme and stir to combine; add chicken stock and bring to a boil. Cover, reduce heat and simmer for approximately 20 minutes. Transfer soup to a food processor and purée. Return to pot and heat; stir in cream and season to taste. Top with a tablespoon crème fraiche and serve. Serves 8-10.