Roasted Butternut Squash Soup

With Cinnamon and Maple Crème Fraiche
Serves 8 people

• 3 Tbsp Olive Oil
• 2 Butternut Squash (medium to large)
• 1 Spanish Onion, diced
• 2 Carrots, diced
• 4 ribs Celery, diced
• 4 cloves Garlic, sliced
• 1 Cinnamon Stick
• 1 piece Star Anise
• 5 sprigs Thyme
• 4 Tbsp Butter
• 4 cups Milk
• 4 cups Vegetable Stock, Chicken Stock or Water
• ½ cup 35% Cream
• Cayenne Pepper to Taste
• Salt to Taste
• ½ cup Crème Fraîche (or sour cream)
• ¼ tsp Ground Cinnamon
• 2 Tbsp Maple Syrup

1. Peel, seed and rough chop the squash, toss in the olive oil to coat, and roast on a parchment lined baking sheet in a pre-heated 425F oven until caramelized and tender (30-45 minutes).
2. Sweat the carrot, celery, onion, garlic, star anise and cinnamon stick in the butter over medium heat, until soft.
3. Add the thyme, squash, milk and stock. Bring to a simmer for 10-15 minutes.
4. Remove the thyme sprigs, cinnamon stick, and star anise. Pureé, using a hand blender, or for a finer texture, in batches using a regular blender. Pass through a strainer if desired.
5. Add the cayenne, and adjust the seasoning, and consistency (if necessary).
6. Return to the heat and add the heavy cream.
7. Mix together the crème fraîche, cinnamon, and maple syrup.
8. Ladle soup into bowls, and garnish with the crème fraîche.