Butternut Squash is one of my favorite soups and can easily be eaten as a meal for either lunch or dinner. It too is lovely and very elegant to serve as an appetizer for any dinner party. I love to add sage and nutmeg to it but as I always say add your favorite fresh herb, even chopped parsley would be fine. What makes this soup so comforting is the roasting of the Butternut Squash which allows it to be richly flavored.
1 butternut squash
1 sweet onion
1 Tablespoons unsalted buttter
1 Tablespoons honey
1 Tablespoon of chopped sage
4 cups of chicken stock
Preheat the oven 400 degree. Roast the squash for 45 minutes. Be sure to prick the squash and place on a baking sheet. Once tender take out andg Cool the squash and peel and cut in 2” chunks.
Sauté the onions Add the honey and the chicken stock and squash. Boil and simmer. Cook until tender about 45 minutes to 1 hour. With a hand held blender puree the squash. If too thick add some more stock. Then strain in a sieve and serve with spirals of creme fraiche
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