French Menu Second Course: Butternut Squash Bisque with Creme Fraiche and Chives

Since this recipe will be served second in a five course French menu I looked for ways to lighten it up. This dish is supper light but the sherry and bit of creme fraiche gives this bisque depth and sophistication.

Butternut Squash Bisque with Creme Fraiche and Chives

2 Tablespoons olive oil
1 Medium onion, diced
3 10 ounce bags frozen, cubed butternut squash
1 14 1/2 ounce can of diced tomatoes, drained
4 Tablespoons dry sherry
2/3 to 1 Cup  non fat milk
2 1/2 Cups vegetable broth
3 Tablespoons chopped fresh chives
8 Ounces of Creme Fraiche
Salt and pepper to taste

Heat olive oil in a soup pot and add onion. Saute until translucent, about 5 minutes. Add tomatoes, vegetable broth and sherry. Stir and incorporate for 1 minute.  Prepare frozen squash in microwave according to package directions. Add cooked squash to tomato mixture and simmer, stirring frequently for about 10 minutes. Mixture will be mushy and broken down. Add squash mixture to a blender until smooth. Add blended squash mixture back to soup pot. Add milk and season liberally with salt and pepper, tasting to ensure a proper level of seasoning. If mixture is too thick add additional milk to thin out.  Stir and reheat through.

Using a ladle, spoon into bowls. Top with a heaping teaspoon creme fraiche and sprinkle with chives. Serve immediately.

Makes 12 small plate servings or 6 medium plate servings

Cooks Note: This can be made days ahead and frozen. Simply defrost and reheat,  then plate as instructed