Ingredients
4 to 6 cups of Chicken Stock (homemade preferred)
2.25 lbs butternut squash (can be frozen)
3/4 cup white onion
1/4 to 1/2 cup heavy cream or flavorful fat such as duck (can use a combination)
1/4 cup sour cream or yogurt
2 tbsp fat (butter, duck, bacon)
1 tsp white pepper
2 to 3 bay leaves
1 to 2 garlic cloves (can use powder or minced)
1/4 tsp thyme
Salt to taste (about 1/2tsp)
Pinch nutmeg
1/2 tbsp lemon juice
Pinch cinnamon (optional)
1 to 3 tbsp brown sugar (optional)
[garnish]
Crispy onions or fresh chopped chives
Cream, Butter, or Duck fat
Preparation
Put 1-2 tbsp fat in skillet and add onion and garlic. Sweat the onions. Do not caramelize. Add bay leaf, pepper, and thyme. Then add squash and stock. Purée soup with immersion blender in the pot. Be careful not to splash. Simmer and reduce. Reduce to desired consistency. I prefer thicker soups. Pick out bay leaf. Add nutmeg, salt, lemon juice, cinnamon, and brown sugar. Add 1/4 to 1/2 cup warm cream or duck fat or a combination. Add sour cream. Stir. Ladle into bowls. Garnish with cream or duck fat drizzled on top and crispy onions or fresh chives.
NOTES:
If you would like to freeze, omit cream or sour cream and cool in fridge. Then put soup in freezer containers. When ready to eat. Defrost and warm. Then add cream and sour cream before serving.
Cream biscuits and sweet potato biscuits go well with this. Can also serve with bread or rolls.
Baked goat cheese salad goes well with this soup.
Can be an appetizer or light meal.
