This soup is so creamy and comforting; perfect for any time of year. Forgive the picture quality as they are cell phone shots. I am recovering from another surgery and didn’t think to grab the nice camera as I was busy being a lump on the couch while my husband prepared this.
For this recipe you will need:
2 butternut squash
1 medium sized white onion
2 smallish potatoes
1 celery stalk
1 small bulb of garlic
2 tablespoons cinnamon
1 tablespoon thyme
1 tablespoon nutmeg
cayenne pepper (a pinch)
5 seeds of cardamom
olive oil (enough to coat bottom of pan)
2 32 oz containers of chicken stock
pint half and half
dollop of creme fraiche (can also use sour cream)
small bit of fresh cilantro or parsley
Roast squash for an hour at 400 degrees. At the 30 minute mark, dice all veggies and add spices to them. Season to your taste but go very easy on the cayenne.
Sauté all veggies for about 10 minutes in olive oil. Scoop seeds out of the squash, peel and cube then toss in with other veggies . Cover in chicken stock and boil for 30 to 40 minutes . Blend with immersion blender, adding in the small container of half and half . Blend until smooth, adding chicken stock as needed to reach the consistency you like. This made an entire (medium-sized) pot.
Serve with a dollop of creme fraiche and garnish with a few leaves of cilantro or parsley. Good by itself or with a wrap or sandwich.