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Ingredients
- Olive Oil
- 2 Acorn Squash (peeled; seeded and cut into large cubes)
- 1 Onion (diced)
- 2 Carrots (sliced)
- Chili Flakes
- freshly grated Nutmeg
- Salt and Pepper
- 2 Garlic cloves (minced)
- 5 cups Water (plus more if needed)
- Creme Fraiche
- Chives (minced)
Preparation
Step 1
step 1
ingredients Olive Oil
2 Acorn Squash (peeled; seeded and cut into large cubes)
1 Onion (diced)
2 Carrots (sliced)
Chili Flakes
freshly grated Nutmeg
Salt and Pepper
instructions In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft.
step 2
ingredients 2 Garlic cloves (minced)
5 cups Water (plus more if needed)
instructions Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more.
step 3
ingredients
instructions Blend the soup until smooth and creamy. Adjust seasoning.
step 4
ingredients Creme Fraiche
Chives (minced)
instructions Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.
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