Butternut Squash Soup

Tonight we're invited over to friends for turkey sandwiches following Thanksgiving and a day of frantic shopping.  I'm bringing butternut squash soup to round out the meal. Just the right blend of herbs, spice and a splash of cream make this a fall favorite.  The secret to any great soup is fresh homemade stock but another trick is to strain off the juices whenever you roast a chicken. Then chill the juices and scape off the fat.  The remaining essence resembles gelatin.  I freeze this in ice cube portions for a handy way to enhance flavor in soups and sauces.  Process the soup in batches (or use a stick blender) to give it a velvety smooth texture.  Garnish with chopped sage or chives.

2-3 lbs. peeled, seeded butternut squash cut into small cubes
1 medium onion diced
2 tbls. unsalted butter
1/2 tsp chopped fresh thyme
1/2 tsp freshly grated nutmeg
1/2 tsp freshly cracked white pepper
1 quart chicken stock
1 sprig of sage
1 whole garlic clove
2 tbls heavy cream
salt to taste

Microwave the squash in a large glass bowl covered with plastic wrap for 5 minutes or until squash cubes are tender and easily pierced with a knife. Coarsely mash the squash with a potato masher.
In a heavy dutch oven, heat butter over medium heat and add onions. Cook stirring frequently until translucent. Add the thyme and cook a minute longer. Add the squash and mix with onions.  Pour in the chicken stock, add the garlic clove, sage sprig, white pepper and grated nutmeg .  Reduce the heat to low, cover and simmer 20-30 minutes.  Turn the heat off and let soup sit covered for 1 hour.  Remove the whole garlic clove and sage sprigs.  Adjust seasoning.  Puree in batches. Return to clean pot and heat to simmer.  Add cream and heat just before serving.  Freezes well.