Try Chef Paula DaSilva's creamy Butternut Soup with fried leeks for a delicious and warming treat.
Maple Creme Fraiche
Sauté onions and leeks with the butter in a small stockpot until soft. Add the chopped garlic and lightly sauté. Add the molasses and squash flesh and cook for 2 more minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer until the pumpkin is cooked. Add the cream and bring the soup back to a boil. Season, with the clove, nutmeg, salt, and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be held in the refrigerator for up to 5 days.
Whisk together with a touch of water to achieve the constancy of heavy cream. Keep the cream in a squirt bottle until needed.
For Fried Leeks Garnish
Thinly slice the green part of the leeks left over from above. Fry the leeks in 1/2 cup of vegetable oil in a small pot on medium high heat. Remove the leeks and drain on a paper towel when they are lightly browned. Season with salt.
Warm the soup and ladle it into your serving bowls. Drizzle the cream on top and place the fried leeks on top in the center.