large butternut squash, peeled and cut into 1" cubes.
sticks of butter
oz heavy cream
oz rough chopped, de-stemed, fresh thyme
oz Chicken Stock (homemade if possible, otherwise Swanson's Low Sodium
med Shallot, diced
Yellow Onion, diced
cloves garlic, minced
creme fraische, sour cream, crema, yoghurt or similar...
Fresh cracked pepper
tsp Ground Cinnamon (optional)
Wine for chef to enjoy during cooking.
Tools needed: * Immersion Blender * Stock Pot * Microplane * Peeler * Squeeze Bottle In a large stock pot, heat 1 stick of butter over medium heat until foamy add onion, shallot and a pinch of salt to sweat for ~3 minutes. Add garlic and stir for ~1 minute. Add squash and stir briefly to coat, then add bay, thyme, cinnamon, salt and pepper. Turn heat to high, add stock to cover. When soup starts to simmer, lower heat to low and simmer for approx 15-20 minutes until squash is soft throughout. Test with paring knife, it should go through entire squash cube without resistance. remove from heat and remove all bay leaves and stems, etc. Add cream and remainder of butter, then blend smooth with immersion blender. (you can add cream slowly until it reaches your desired consistency, but it does dramatically affect mouthfeel.) Taste, add salt and fresh cracked pepper to taste. Garnish: in a squeeze bottle, add creme fraische, yogurt, crema or sour cream. Add milk, cream or buttermilk (or water) if neccessary, to get the proper consistency to provide a solid stream from the bottle. Test it, if it's 'spattering', thin it. Creme fraische is usually the correct consistency. transferring to a serving bowl, then, using the squeeze bottle, start in the center of the bowl, then make a spiral pattern outward to the edge. Using a paring knife, a skewer or something pointy, drag from center to the edge at 12, 3, 6, & 9 o'clock. Then in between those spokes, drag from edge to center. Top with a sprig of fresh thyme and grated nutmeg.