Butternut Squash Soup
1 2lb butternut squash
2 cups chicken broth
1 cup half and half
Pinch of nutmeg
Cut squash in half and rub with olive oil. Place cut side down on a sheet pan and roast in the oven for 45 minutes at 375 degrees.
When done, scoop the squash out of the skin and place in a blender with the nutmeg and 1 1/2 cups of broth. Puree until smooth.
Place in a sauce pan and add half and half and broth until you have reached your desired consistency. Season with salt to taste.
Place in bowls and garnish with a dollop of creme fraiche (or sour cream) and minced chives.