Recipe

Butternut Squash Spaetzle Recipe


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Ingredients
  • 3 c Chicken or vegetable stock
  • 1/2 c Cr?me fraiche or sour cream
  • 1 tb Honey
  • 3 Butternut squash; cut in half and seeds removed
  • 3 tb Unsalted butter; softened
  • 1/4 ts Nutmeg
  • INGREDIENTS FOR BUTTERNUT SQUASH SOUP
  • 2 tb Unsalted butter
  • INGREDIENTS FOR SPICED CR?ME FRAICHE
  • 1 lg Onion; finely sliced
  • 1 ts Ground cinnamon
  • Salt
  • 1 md Leek; finely sliced
  • 1/2 ts Cinnamon
  • 2 Shallots; finely sliced

Directions
  • Step #1 Preheat the oven to 400F degrees F.
  • Step #2 Place the squash in a large baking dish & rub with the softened butter, Sprinkle top with the cinnamon and drizzle with the honey & cover with foil.
  • Step #3 Roast until soft, about 30 mins.
  • Step #4 Let cool slightly & scoop out the pulp from the skin, discard rind & puree in food processor/blender.
  • Step #5 Heat the remaining butter in a large stockpot over med-heat/flame.
  • Step #6 Add onion, leek & shallots & cook this until soft.
  • Step #7 Add the stock & puree & bring to a boil.
  • Step #8 Reduce heat & let simmer for 20-30 mins, Spice up this with salt.
  • Step #9 Mix together cr?me fraiche, cinnamon & nutmeg, place this in a squeeze bottle & squeeze decoratively over soup.
  • Step #10 --.
  • Enjoy the Butternut Squash Spaetzle recipe

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