Butternut Squash Soup
- 1 2lb butternut squash
- 2 cups chicken broth
- 1 cup half and half
- Pinch of nutmeg
- Creme fraiche
- Chives (optional)
- 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.
This subtle buttery white depicts light pastries and Key lime aromas with flavors accented by mineral and toasted marshmallows. Tropical notes linger on the tongue.