|4 cup • Butternut squash • 1/2-inch diced|
|1 cup • Sweet onions • 1/2-inch diced|
|1 tbsp • Extra-virgin olive oil|
|1 tsp • Garlic • crushed|
|6 cup • Vegetable broth (or Chicken)|
|4 tbsp • Butter|
|6 tbsp • Crème fraiche|
|1/2 tsp • Fresh thyme leaves|
|• Lemon zest|
|1 pinch • Nutmeg|
In a medium sauce pan, on medium heat up 1 tablespoon of olive oil, add the onion before the oil gets too hot, cook the onions for 2-3 minutes add the butternut squash, garlic, lemon zest, fresh thyme and nutmeg.
Cook it all together slowly until all ingredients are soft, add the chicken or vegetable broth and simmer together for about 10 minutes. Remove from heat and set aside for 10 minutes.
Put the soup into a blender and mix at high speed, until smooth texture.
Divide in bowls evenly. Add a spoon of crème fraiche and sprig of tarragon.
Recipe courtesy of Executive Chef Olivier Gaupin, Loews Atlanta Hotel, Atlanta, GA