Ingredients:
1 large yellow onion, julienne sliced
1/2 clove garlic, cut into slivers
4 ounces butter
3 white peppercorns
1 bay leaf
4 sprigs thyme
1 ounce piece fresh ginger
1-1/2 pounds butternut squach, peeled & chopped
2 cups chicken stock
2 cups water
1/3 cup cream
1/2 teaspoon cayenne
Kosher salt, white pepper to taste
Granny Smith apples, creme fraiche, and/or toasted pumpkin seeds as garnish
Making Your Next Favorite:
1. Saute onions and garlic in butter until translucent.
2. Place the peppercorns, bay, thyme, and ginger on a square of cheesecloth, and tie it into a sachet. Add, along eith the squash, chicken stock and water, to the onion. Bring to a simmer and cook 20-25 minutes. Remove sachet.
3. In a blender, puree soup with cream and cayenne. Season with salt and ground white pepper to taste. Ladle into bowls and garnish with diced apples, creme fraiche, and toasted pumpkin seeds!
