Roasted Butternut Squash Soup
Adapted from Food and Wine
Makes 3 cups
One-2 lb butternut squash, cut in half lengthwise and seeded
1/2 c sour cream or creme fraiche
1 c cream
1 c water or chicken broth
1/4 t. cinnamon
1 T maple syrup
Salt to taste
Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour, until the squash is very tender. Let cool slightly.
Peel the squash. In a blender, puree all ingredients until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with roasted or candied pecans that are whole for chopped.