Creamy Root Vegetable Soup with Toasted Pumpkin Seed Oil & Crème Fraîche

  • 3-4 lbs assorted root vegetables and winter squashes of your choice (celery root, parsnips, carrots, rutabaga, turnips, potatoes, sweet potatoes, butternut squash, etc)
  • 3 Tbsp olive oil or butter
  • 1 onion, sliced
  • 1 Tbsp chopped fresh thyme leaves
  • 4 cups chicken or vegetable stock
  • 2-3 Tbsp sherry vinegar
  • 2-3 Tbsp maple syrup
  • 1 cup crème fraîche
  • Kosher salt and fresh cracked black pepper
  • Toasted pumpkin seed oil
  • Extra crème fraîche for finishing

Peel and chop all the root vegetables and squash. Make sure that you chop the veggies into approximately the same size chunks, about 1-inch square is ideal.  In a large, heavy-bottomed stock pot or dutch oven, heat the oil over low heat.  Add the onions and let them sweat for about 10 minutes or until the onions are soft and translucent.  Add the thyme and veggies to the pot and mix everything together.  Add the stock.  If the stock does not cover the veggies, add enough water so that everything in the pot is just barely submerged.  Cover and bring to a boil, then reduce to a simmer.  Simmer this mixture until all the veggies are soft all the way through (they should be mushy).  Turn off the heat.  Using either an immersion blender or a regular blender (in batches) puree the soup until very smooth.  For extra smoothness, you can pass the soup through a mesh strainer.  Add the vinegar, maple syrup and cup of crème fraîche.  Season to taste with salt and pepper. Serve with a dollop of crème fraîche and a drizzle of toasted pumpkin seed oil or other aromatic oil (truffle, etc).

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