From Farmstead Chef by John Ivanko and Lisa Kivirist
Ingredients:
- 1/4 cup butter (1/2 stick)
- 1 cup onions, chopped (1 medium onion)
- 1 cup root vegetables (carrots, potatoes, or rutabagas)
- 4 cups butternut squash, peeled and cubed
- 3 cups vegetable stock
- ¼ tsp. salt
- ½ tsp. nutmeg
- ½ cup half & half cream (or 1 cup evaporated milk)
- ½ tsp. paprika or 2 tbsp. sour cream for garnish (optional)
Directions:
- In a large saucepan over medium heat, melt butter,