1 large butternut squash (4+ pounds raw)
3 cup organic chicken broth
1 large onion (chopped)
3 cloves garlic (minced)
2 Tbsp. honey
2 Tbsp. unsalted butter
1 tsp. nutmeg
toasted wheat croutons
1. Preheat the oven to 400F.
2. Slice the squash in half length wise. Using a spoon, core the seeds. Place in a roasting pan. Liberally coat with olive oil, salt, and black pepper. Fill about 1" of the pan with water. Roast in oven for about half an hour or until the flesh is easily pierced with a paring knife.
3. Remove from the oven, and let cool so it is not too hot to handle. Remove the skin and roughly chop any large portions of the flesh remaining.
4. In a large pot over medium heat, add 2 Tbsp. of butter. Once the butter has stopped bubbling, add 2 Tbsp. of olive oil.
5. Add the onion and then the garlic garlic. Cook until the onions are translucent and starting to lightly yellow, about 6 min. Add the nutmeg and stir. Cook for another 3 min.
6. Add the roasted butternut squash and stir. Let cook for about 5 min before stirring again. You should start to see carmelization on the bottom of the pan. Add the honey and let cook again for another 5 min.
7. Add about 1/2 cup the broth and deglaze the pot. Once all those nice brown bits are up from the bottom of the pot add the remaining broth. Bring to a boil and let cook for about 5 min at a low boil.
8. Turn off the heat and let cool for another 5 min.
9. Puree the mixture in a blender until you have a nice smooth texture. Return to heat and lets simmer until you are ready to serve.
10. Garnish by adding a dollop of crème fraîche and croutons. Serve very hot.