4 tbsp Butter
1-1⁄3 lbs Butternut squash, peeled, seeded and cut into cubes
2 cups Rough cut carrots, peeled
2 Potatoes, cut into cubes
1 Sweet onion, peeled, seeded and diced
1 tsp Fresh thyme, stem removed, chopped fine
Salt and pepper, to season
3 cups Vegetable or chicken broth
½ cup Heavy cream
½ cup Heavy sour cream
¼ tsp Nutmeg
6 pieces Chives, finely chopped
Procedure:
• In a pot, add butter, butternut squash, carrots, potatoes, onion, thyme, salt and pepper. Sauté for a few minutes. Add broth bit by bit as you cook on high heat for about 5 minutes. Halfway through add carrots. Cook until the vegetables are fork tender.
• With a hand blender, puree the squash mixture to the desired consistency. (Tip: If you save a bit of
broth, it can be added to help get the right consistency.)
• Cook puree on medium heat for 5 minutes. Add heavy cream and cook for an additional minute.
• Mix sour cream with nutmeg, take a teaspoon and place a dollop in the centre of the soup plate/bowl. • Sprinkle chives on the soup. Remove from heat and serve immediately
Recipe Author: Executive Chef Derek Mayes
Photo By: Amanda Comission
Restaurant: Top of the Cove Restaurant
Source: http://boatsandplaces.dgtlpub.com/3_5/issues/2012-01-31/pdf/boatsnplaces_2012-01-31.pdf