¼ cup extra virgin olive oil
1 large onion, diced
1 medium butternut squash, peeled, seeded and cut into large dice
2 cups chicken stock
salt and freshly ground black pepper
herbs d’ Provence
½ pint heavy cream
2 T chives, minced
1 t fresh thyme leaves
Heat the olive oil in a pot large enough to hold all the ingredients, add the onions and sauté until golden. Add the squash, season with salt and pepper and cook uncovered for about 10 minutes, stirring often. Pour the chicken stock over the squash and onion mixture, cover and cook until the squash is tender, about 20 minutes.
Using a vertical hand mixer or potato masher blend the squash mixture until smooth, add herbs d’ Provence to taste. Meanwhile, whip the cream adding the chives, thyme and a dash of herbs d’ Provence when the cream is stiff. Incorporate the mixed herbs well throughout the cream.
Serve the soup in a bowl with a large dollop of the herbed cream on top.
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