Lovejoy’s Rx for gloomy weather: Soup made from scratch and fresh crusty bread. Pictured above is our Chicken and Wild rice. Steaming hot with fresh chopped parsley, this is as honest-to-goodness as it gets. Made from our own chicken stock, we add onions, carrots and parsnips to make it sweet and savory at the same time.
This is a filling soup with no shortage of chicken, veggies or rice… so one bowl can last you at least until mid-afternoon when a Lovejoy Raisin Walnut cookie will help you make it through until dinner!
And this (drumroll goes here) is our popular Butternut Squash soup with Fried Sage and Creme Fraiche. Rich and creamy and tickled with nutmeg, cinnamon and cloves it can almost double as a dessert. Consider it nearly sinless though; 1/2 cup of butternut squash is packed with Vitamins A and C.
It’s delicious and relatively easy to make yourself. Why not give it a try? Here’s our recipe:
Lovejoy Bakers Butternut Squash Soup – makes 8 servings
1-3 lb butternut squash, peeled, seeded and chopped (about 5 cups)
3 tablespoons extra virgin olive oil
1 onion coarsely chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
4 tablespoons butter
4 cups homemade chicken stock (canned will do too)
Kosher salt and white pepper to taste
1 cup fresh cream
8 sage leaves
Preheat oven to 350 degrees
Toss squash in olive oil and season with salt. Roast squash for 20 minutes, then stir and roast until soft, about 20 minutes more.
Cook onions in 3 tablespoons butter over medium-low heat in large stock pot until translucent (about 10 minutes) stirring frequently.
Add roasted squash and all remaining ingredients, (except cream, sage and 1 tablespoon butter) to stockpot. Bring to a boil.
Remove from heat and slowly add cream while mixing with hand blender until desired consistency is achieved. Serve into bowls and garnish with creme fraiche (sour cream thinned slightly with buttermilk) and fried sage (recipe below)
Fried sage
Heat remaining 1 tablespoon of butter on medium heat until bubbling. Add sage leaves and a pinch of kosher salt. Saute until crispy.
The Chicken and Wild Rice Soup is making my mouth water. It looks so delicious with that slice of crusty bread, and then top it off with a raisin walnut cookie…….yum. Couldn’t you please put the soup recipe on your blog? I hope some day to get to visit your place in Portland.
Had your butternut soup and YES!; it is fabulous. The fried sage leaves are a delicious surprise to the palate. The light but crunchy baguette was a perfect compliment. I also had the turkey bacon with mascarpone sandwich which was excellent. I look forward to coming again soon.
OMG, your butternut squash soup is FANTASTIC!!! I have always loved butternut squash soup, but yours was outstanding!! I can’t wait to bring my boyfriend to try it and to have his first visit to your restaurant. And thank you SO much for posting your recipe. I can’t wait to make it. Really appreciate you helping me in the kitchen!