Squash soup with thyme cream

By á-22721

Ingredients

• 1/2 cup creme France or sour cream
• 1 tsp minced fresh thyme
• Salt/ ground white pepper
• 2 large winter squash ( butternut) 3 1/2 - 4 lbs
• 6 tbsp unsalted butter
• 1 yellow onion
• 5 cups chicken stock
• 1 cup heavy cream

Preparation

Step 1

Preheat oven at 350

Half and deseed squash. Butter or oil and Roast until tender, 45min.

Melt 2tbsp butter in soup pan. On low cook onions until soft, 5min. Scoop squash into pan and add stock and stir. Simmer on medium heat until reduces by 1/4. About 30 minutes.

Remove and let cool for 5 min. Pure in batches till completely smooth. Strain if desired then season and add cream, cook on low till taste.

Make cream if desired: mix cream, thyme and white pepper. Refrigerate.