Serves 8
- 3 Tablespoons unsalted butter
- 4 shallots, peeled and coarsely chopped
- 1 small bulb fennel, peeled and cut into 1/4 inch chunks
- 1 (6 ounce) garnet yam, peeled and cut into 1 inch chunks
- 1 medium butternut squash, peeled, seeded, and cut into 1 inch chunks
- 1/3 cup good quality pure maple syrup
- 3 cups low-sodium chicken or vegetable stock
- 4 fresh thyme sprigs, plus 2 tablespoons fresh thyme leaves for garnish
- 1 dried bay leaf
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- Freshly squeezed lemon juice, as needed
- Crème fraiche, or sour cream, for serving (optional)
Instructions:
Heat a large Dutch oven over medium heat and add butter. Add shallots and fennel
and cook, stirring often, until tender, about 10 to 12 minutes. Add yam, butternut
squash, and maple syrup, stirring well to coat. Add stock, thyme sprigs, bay leaf, and
nutmeg. Bring to a slow simmer. Cook, stirring occasionally, until yams and squash are tender, about 20 to 25 minutes.
Remove soup from heat and discard thyme sprigs and bay leaf. Working in batches,
ladle soup into a blender and puree until smooth. (Alternatively, puree the soup in the Dutch oven using an immersion blender.) Return soup to Dutch oven. Taste and season with salt, pepper, and lemon juice as needed.
Ladle soup into bowls and top with a dollop of crème fraiche or sour cream. Sprinkle with thyme leaves and serve warm.
