Butternut Squash Soup with Nutmeg Cream

• 1/4 cup (50 mL) unsalted butter
• 1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes
• 1 clove garlic, minced
• 1 cup (250 mL) finely chopped onion
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) ground coriander
• 1/2 tsp (2 mL) dried thyme
• Pinch freshly ground black pepper
• 5 cups (1.25 L) chicken or vegetable stock
• 1/2 cup (125 mL) orange juice
• 1/2 cup (125 mL) whipping (35%) cream
• Pinch freshly grated nutmeg
• Pinch cayenne pepper
• Soft baby sage leaves (optional)
• 1/2 cup (125 mL) cold whipping (35%) cream
• 1/4 tsp (1 mL) freshly grated nutmeg

1. In a large pot, melt butter over medium-high heat.
2. Add squash, garlic and onion; saute for 3 minutes.
3. Reduce heat to medium and add salt, coriander, thyme and black pepper; saute for 5 minutes.
4. Add stock and orange juice; bring to a boil.
5. Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes.
6. Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
7. Return to the pot, if necessary.
8. Stir in cream, nutmeg and cayenne to taste; reheat over medium heat, stirring often, until steaming.
9. Do not let boil.
10. Taste and adjust seasoning with salt and black pepper, if necessary.
11. Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form.
12. Add nutmeg and whip until well blended.
13. Ladle soup into heated bowls and top each with a dollop of nutmeg cream.
14. Garnish with sage leaves, if desired.

unsalted butter, butternut, clove garlic, onion, salt, ground coriander, thyme, freshly ground black pepper, chicken, orange juice, whipping, freshly grated nutmeg, cayenne pepper, baby sage, cold whipping, nutmeg

Taken from www.cookstr.com/recipes/butternut-squash-soup-with-nutmeg-cream (may not work)