4 cups diced butternut squash
1 cup diced carrots
2 tbsp canola oil
2 cups thinly sliced onion
4 tbsp honey
2 tsp minced fresh ginger
3 garlic cloves
3 sprigs of fresh thyme
1 cup white wine (optional)
8 cups chicken stock
½ cup crème fraiche
1 Heat the oil in a large saucepan set over a medium-high heat.
2 Add the butternut squash, carrots, onions, thyme, ginger and garlic and cook, stirring, until the vegetables become translucent and soft.
3 Add the white wine, chicken stock and honey. Bring to boil.
4 Reduce the heat to medium-low.
5 Cover and simmer for about 20 minutes.
6 Remove the thyme sprigs.
7 Working in batches, purée the soup in a blender with the crème fraiche.
8 Return the soup to the pot.
9 Season the soup with salt and pepper to taste.
10 Allow to simmer, thinning the soup with more stock if necessary, before serving.