October 10, 2012
Recipe Source/Credit: Adapted from Chef Daniel Rose
Submitted by: [gourmet10]
Category: Soup » Vegetarian

2 T olive oil
1 cup onion diced
1 tablespoon honey or agave
1 large butternut squash (2 1/4 to 2 1/2 pound)
OR : 2 bags (check the oz's on the bag) pre-cut squash (Trader Joe's for example)
1 medium sweet potato
1 1/2 whole milk
3 1/4 cups water (or vegetable broth for more flavor)
salt and pepper
1 T butter
2 T creme fraiche (or sour cream)
Optional garnish: creme fraiche;smoked bacon cut crosswise; or flat leaf parsley rough chopped
1. Half butternut squash lengthwise, remove seeds; remove peel with veg peeler cut into 1 inch cubes.
2. Peel sweet potatoe and cut in to cubes.
3. Heat olive oil in stockpot ; add onion and saute until translucent about 3 min.
4. Add squash & sweet potatoe, cook 5 min. Add honey or agave cook another 5 min. Add milk and water or broth and bring to simmer until veggies are tender about 30 min.
5. Work in batches add soup to blender and puree until completely smooth.
6. Pour soup back into pot and bring to simmer. If soup is too thick loosen with enough water or broth so it has the consistency of cream. Taste, adjust seasoning with salt (kosher) and pepper. Stir in butter and creme fraiche.
7. Just before serving, saute bacon till brown
8. Ladle into warmed bowls and garmish with bacon cream or other garnish if desired. Serve with a crusty grilled country bread.

Serves 4-6 double or triple recipe if needed.

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