This soup is very easy to make. Their friend Sassafras made it for dinner after a big ski day in Chamonix. Roasting the squash takes a bit more time but adds a more flavour.
Ingredients
4 Cups Butternut Squash (in France you can use Courge), peeled and diced 3 Cups Chicken Stock
1 Cup Onion, chopped
3 Tablespoon Olive Oil
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1 Teaspoon Ground Fennel Seeds
½ Teaspoon Chili Flakes
¼ Cup Sour Cream
¼ Cup Fresh Cilantro, chopped
Salt and Pepper, to taste
Instructions
Preheat the oven to 350F (175C)
Toss the diced squash in olive oil, put on a baking sheet and top with a little salt and pepper
Bake for about 20 minutes until the squash softens, check occasionally
While the squash is cooking, heat some olive oil in a heavy stock pan on the stove top
Add the chopped onion and cook until translucent (about 3 minutes)
Add the coriander, cumin, fennel and chili flakes and cook for about a minute to sweat the spices
Add the chicken stock and cooked squash
Allow the pot to simmer for 10-15 minutes
Put the soup in a blender, until smooth
Share the soup evenly in bowls, garnish with sour cream and cilantro
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/10/one-very-scary-post