5 pounds butternut squash, deseeded and roasted

2.5 medium onions, diced

1/3 cup garlic, chopped

5 carrots, julienned

1/3 teaspoon nutmeg

1 ¼ quarts heavy cream

3 bay leafs

1 ounce fresh thyme, chopped

78 ounces chicken stock

2.5 ounces butter

salt, to taste

pepper, to taste



Lightly oil the deseeded squash and roast at 350 F, uncovered, skin side up, for 40 minutes. Remove from oven and allow to cool.



In a large pot, add butter and sauté onions and carrots. Add herbs and spices. Add squash, followed by the chicken stock. Bring to a boil, then reduce heat to simmer for 30 minutes.



Remove pot from heat, scoop bay leaves out and discard. Use a food processor to puree the ingredients until a smooth, soupy consistency is achieved. Place soup back in pot and place back on stovetop to keep warm. Add heavy cream and stir until well blended. Add salt and pepper, to taste.