Ingredients
- approx. 2 pounds butternut squash (1 medium squash), peeled and cut into chunks
- 4 cups Rich Chicken Stock or other stock
- 1 cup sour cream, creme fraiche, heavy cream or non-dairy substitute
- 2 tablespoons butter, ghee or non-dairy substitute
- salt and freshly ground black pepper
- 1/4 teaspoon cayenne, or to taste (optional – but delicious)
- about 1 tablespoon sugar (optional)
- several chives, cut into 1-inch pieces (optional)

Directions
1. Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes, or until the squash is very tender.

2. Cool a bit for safety’s sake, then puree the mixture in a blender or puree with a handheld immersion blender. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

3. Return the puree to the saucepan (if using a traditional blender) and turn the heat to medium-low. Stir in the sour cream, creme fraiche, or cream (or substitute of choice), along with the butter (or substitute of choice), salt and pepper to taste, and the cayenne. Cook, stirring, until heated through (do not boil), then taste and add sugar and more seasoning, if necessary. Keep warm over low heat.

4. Serve the soup garnished with chives if you like.


Recipe by Jean-George Vongerichten