Roasted Butternut Squash Soup

This irresistible soup is served in the fall at Rustic Bakery in Larskpur. Kabocha and acorn squash are great substitutes for Butternut. Leave out the cream for a lighter consistency.

Prepare soup
1 tablespoon olive oil
1 large butternut squash (about 3 pounds), halved and seeded
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cloves garlic
4 thyme sprigs
3 tablespoons unsalted butter
1 large yellow onion, chopped
3 shallots, chopped
4 cups chicken or vegetable broth
1/4 cup heavy cream

1 tablespoon unsalted butter
1 cup 1/2-inch diced white bread
1 tablespoon crème fraîche
1 tablespoon fresh minced chives

Preheat an oven to 375°F. Line a baking sheet with parchment paper. Rub the olive oil over the cut side of the squash and season with a 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place the squash, cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash 50 to 60 minutes, until soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.

Melt the butter in a dutch oven or soup pot over medium-high heat. Sauté the onions and shallots for 7 to 10 minutes, until they begin to brown. Add the roasted butternut squash, the reserved garlic cloves, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Purée the soup until smooth with a hand-held blender or in a food processor. Return it to the pan if necessary and stir the cream. Taste and adjust the seasoning.

For the croutons: Melt the butter in a small sauté pan over medium heat. Stir in the cubes of bread and toast, stirring, for 5 to 7 minutes, until golden brown.

To serve, ladle the hot soup into warmed shallow bowls, dollop each with 1/2 teaspoon of crème fraîche, sprinkle with the croutons and chives.

Serves 6 as a first course.

Organic Marin: Recipes from Land to Table

Written and photographed by Tim Porter and Farina Wong Kingsley, and produced by Marin Magazine, this is a seasonal cookbook that celebrates the organic farmers and ranchers of Marin County. Flavor will feature a recipe from Organic Marin each month. The book can be purchased at local bookstores or by going to