tablespoon olive oil
medium onions, chopped
lb butternut squash
cups chicken broth
cup apple juice
tsp ground nutmeg
cup heavy cream
squash in half length wise. Remove seeds from pumpkin and butternut.
Roast in 350 degree oven until tender and skin is toasted. Remove
meat from skin and set aside. Sautee onion in olive oil till tender.
Add squash to onion, chicken broth and apple juice. Cook till tender.
Puree in food processor and run though fine strainer. Place back
on stove and add seasoning and finish with heavy cream.
with chopped toasted cashews and crème fraiche.