Acorn Squash Soup

INGREDIENTS:

• 2 acorn squash (peeled, seeded and cut into large cubes)

• 1 onion (diced)

• 2 carrots (sliced)

• chili flakes (to taste)

• 1/2 teaspoon freshly grated nutmeg

• 2 cloves garlic (minced)

• 5 cups water (plus more if needed)

• creme fraiche (to serve)

• chives (minced, to serve)

• salt and freshly ground black pepper (to taste)

• extra-virgin olive oil

PREPARATION:

1. In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft. 

2. Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more. 

3. Blend the soup until smooth and creamy. Adjust seasoning. 

4. Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.