Butternut Squash Soup

By MJH

Ingredients

• 2 large roasted butternut squashes
• 1 pint of half and half
• ¾ stick of butter (browned)
• 2 tbsp of oil
• Salt and pepper to taste
• 2½ cups of chicken stock
• Creme fraiche to garnish

Preparation

Step 1

Cut the squash in half
Lightly coat it with oil, salt and pepper
Roast the squash for an hour or until tender
Scoop out the squash, put it into a blender or food processor add the half and half and the chicken stock.
Blend well and then place into a pot on medium heat.
Add browned butter (simply brown butter in a small pan) oil, salt and pepper and stir and cook on low for a few minutes.
Garnish with creme fraiche.