Craving a hearty soup that will warm you up at the end of a wintery day? This butternut squash soup makes use of in season ingredients for a simple and decadent treat to end even the most fridgid days on a high note!

Serves 4

Butternut Squash Soup

900 g 4 cups butternut squash, peeled & seeded
950 ml 4 cups chicken stock
950 ml 4 cups water
90 g 2 Tbsp salt
7 g 1 1/2 tsp white pepper, ground
280 ml            1 1/4 cups 33% heavy cream

Chive Creme Fraiche

100 ml 1/2 cup sour cream
30 ml 2 tbsp buttermilk
10 g 2 tsp chives, chopped
to taste   pepper, ground
to taste   sea salt


Butternut Squash Soup
Peel and cut the butternut squash into small pieces. In a saucepan, bring the water and chicken stock to a boil and add the butternut squash. Add salt and cook for 40 minutes or until the squash is very soft. Keep a small amount of cooked squash to the side, for a garnish at the time of serving.

Using an immersion blender or a hand blender, puree the squash until the mixture is smooth and creamy. Add white pepper and the heavy cream. Transfer back to a saucepan and bring to a simmer.

Chive Creme Fraiche
Mix together the sour cream, buttermilk, pepper and salt. Chop the chives very finely and add to the mixture. Store overnight in the refridgerator for best results.

Portion into a deep soup plate, swirl in some chive creme fraiche and sprinkle one-quarter of the reserved cooked squash in the middle. Garnish with a sprig of fresh herbs.