2 1/2 pounds butternut squash, skin and seeds removed, roughly cut into 1/2-inch cubes 2 medium carrots, peeled and roughly cut into 1/2-inch cubes
2 Tablespoons canola oil
2 medium-sized yellow onions, peeled and roughly cut
1 stalk celery, roughly cut
1 1/2 quarts chicken stock
1 bay leaf
1/4 teaspoon thyme leaves salt and white pepper to taste !
1/4 cup whipping cream
1 dash freshly grated nutmeg
kosher salt and white pepper to taste
2 teaspoons chopped chives
1/4 cup crisp croutons
Directions
Preheat the oven to 400 degrees.
Place the cut butternut squash and carrots on an oiled baking sheet and roast in the preheated oven for 1 hour.
Heat the oil in a large (4-quart) saucepan. Add the onions and cook for 3 minutes, stirring occasionally.
Stir in roasted squash and carrots, celery, chicken stock, bay leaf and thyme.
Bring to a boil, and reduce to a simmer for about 30 minutes.
Remove from the heat and discard the bay leaf. Blend the soup with either a handheld immersion blender or in a regular household blender until smooth. Season with salt and white pepper.
To serve, whip the cream to stiff peaks and season with nutmeg, salt and white pepper.
Ladle soup into serving bowls and top with a spoon of whipped cream.
