Spiced Butternut Squash Soup

Method

1. First make the lime cream. In a small bowl, combine the sour cream, juice and zest. Mix well until incorporated. Cover and place in fridge.
2. In a small non-stick skillet, drizzle a generously amount of vegetable oil. Heat over high heat and then place 4 -6 sage leaves in. Fry until crispy, and place on a paper towel to dry. Set aside.
3. Next make the soup. Place the butter in a large heavy bottomed pan set over medium heat, and melt the butter stirring constantly, until it starts foaming. Lower the heat and continue to stir, you’ll see the milk solids start to separate and brown nicely, making a beurre noisette.
4. Once you see the browning of the milk solids from the butter, add the onion, garlic, thyme, and sage leaves. Sautee until just softened slight for 1-2 minutes and then add the squash and carrot. Sautee until the vegetables are a light roasted colour in the pan.
5. Add chicken stock, ginger, and nutmeg. Raise heat back to medium and cook until all the vegetables are softened, about 15 minutes.
6. Remove the thyme and sage sprigs and discard, blend the soup mix, using a stick blender or in a standing blender.
7. Return to the pan, add milk and gently reheat. Then season with salt and pepper to taste.
8. Divide among four bowls and garnish with a dollop of lime cream, crushed pecans, fried sage leaf and freshly grated lime zest.

notes

Toast the pecans in a pan until aromatic, about 3 mins over low heat, stirring as necessary to prevent burning. Remove from pan and place on a cutting board. Roughly chop the nut and set aside.