Roasted Butternut Squash Soup with Lime Crème Fraîche
Adapted from From the Earth to the Table
Serves 6

2 tbps. unsalted butter
1 large onion, chopped
1 large butternut squash (enough to give you about 3 cups after roasting)
Olive oil
6 cups vegetable stock
1½ tbsp. curry powder
¼ tsp. freshly grated nutmeg
1 tbsp. honey
½ cup half-and-half
3 tbsp. dry sherry
Salt and freshly ground black pepper
Toasted pumpkin seeds or almonds, and chopped chives for garnishing
Lime Crème Fraîche (recipe follows)

Preheat oven to 400°F.  Cut the squash in half lengthwise and scoop out all the seeds.  Brush the cut surface generously with olive oil and place on a baking sheet.  Roast in the oven, cut side up, for 40 to 45 minutes, or until the flesh is very soft and very lightly caramelized.  Allow to cool, then scrape out the flesh and set aside.

In a large dutch oven or soup pot, melt the butter and sauté the onions until very soft but not brown.  Transfer to a food processor and process in batches if necessary, the onions and roasted squash.  Return mixture to soup pot and whisk it together with the stock, curry, nutmeg, and honey.  Bring to a simmer and cook 10 to 15 minutes, stirring occasionally.  Stir in the half-and-half and sherry.  Season to taste with salt and pepper.

Serve in bowls garnished with the pumpkin seeds, chives, and a drizzle of the Lime Crème Fraîche.

Lime Crème Fraîche

1 cup Crème Fraîche
2 tsp. freshly grated lime zest
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper

In a medium bowl, mix the crème fraîche, lime zest, and lime juice.  Season to taste with salt and pepper.  Refrigerate for at least an hour for flavors to develop.  Can be stored, refrigerated, for up to 3 days.