Recipe for Butternut Squash Soup with Spiced Creme Fraiche 
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Yield:
4 servings
Ingredients:
Amount Ingredient
INGREDIENTS FOR BUTTERNUT SQUASH SOUP**
3 x Butternut squash, cut in half and seeds removed
3 tbl Unsalted butter, softened
1 tsp Ground cinnamon
1 tbl Honey
2 tbl Unsalted butter
1 lrg Onion, finely chopped
1 med Leek, finely chopped
2 x Shallots, finely chopped
3 cup Chicken or vegetable stock
Salt
INGREDIENTS FOR SPICED CReME FRAICHE**
1/2 cup Creme fraiche or sour cream
1/2 tsp Cinnamon
Instructions:
Instructions: Preheat the oven to 400 degrees F. Place the squash in a large baking dish and rub with the softened butter, sprinkle with the cinnamon and drizzle with the honey and cover with foil. Roast until soft, about 30 minutes. Let cool slightly and scoop out the pulp from the skin, discard rind and puree in food processor. Heat the remaining butter in a large stockpot over medium heat. Add onion, leek and shallots and cook until soft. Add the stock and puree and bring to a boil.

Reduce heat and simmer for 20-30 minutes, season with salt. Mix together creme fraiche, cinnamon and nutmeg, place in a squeeze bottle and squeeze decoratively over soup.

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