R2R: Squash Soup with Vanilla Creme Fraiche

Recipes to Rival is back with a savory seasonal sensation- squash soup!

Our host, Meg from Joy Through Cooking, not only picked a recipe perfect for the ever-colder weather, it has a fun provenance too- this is the recipe from Top Chef Chicago where the cheftestants Spike and Andrew were asked to make a dish that embodied these words: yellow, vanilla, love. 

I do like squash soup, but the ones I am ususally drawn to involve at least a bit of cream.  But this soup, probably owing to the honey and miso in the base, was so delicious that I couldn't stop eating it!

The vanilla creme fraiche was , a lovely suprise that made this dish- it brought out the sweetness in from the honey and a beautiful, flowery flavor in the vegetables that was just addicting.  I think that was the love in the dish. 

Squash Soup with Vanilla Creme Fraiche

Please see the original inspiration:

Prep Time: one hour and 30 minutes
Serves: more than 8

Mirepoix:
3 sliced leek bottoms (rinsed)
4 carrots (peeled and sliced)
10 shallots (peeled and sliced)
1 clove garlic
1/2 lb butter
1/2 cup honey
1/2 cup miso stir
Salt and pepper

Squash:
5 acorn
5 butternut
Oil for rubbing
Salt and pepper

Vegetable Stock:
4 quarts water
2 white onions
4 carrots, peeled
2 leeks
6-8 button mushrooms
Bouquet garnish (parsley, bay leaves, peppercorns)

Vanilla Creme Fraiche:
Creme fraiche
2 vanilla beans

Additional Ingredients:
Salt to taste
Cayenne to taste

DIRECTIONS:
Mirepoix:
Sweat all of the vegetables with butter. Sweat down and deglaze with honey. Stir and add miso. Season with salt and pepper.

Squash:
Cut squash in half, scoop out seeds and reserve one butternut head for garnish. Rub squash with oil and season with salt and pepper. Place one piece of sage under every piece of squash. Place squash face down on a sheet tray and roast at 350 degrees until done. Scoop flesh out and pass through a ricer.
Vegetable Stock:
In a pot, boil all ingredients together with the exception of the bouquet garnishes. (NOTE: allow to simmer for at least 1 hour)

Vanilla Creme Fraiche:
Whip creme fraiche and scrape vanilla beans and fold in.

Soup:
Combine squash and vegetable stock to desired consistency. Add mirepoix and cook. Blend with a vita prep and strain through a chinois. Season with salt and cayenne.
To Plate:
Add 6 ounces of soup in bowl and spoon in creme fraiche. Garnish with bouquet garnishes.