(Adapted from the Griswold Inn; 6 servings)
Ingredients:
1 large butternut squash, peeled, seeded and diced
1 large shallot, peeled and diced
1 large onion, peeled and diced
1/2 teaspoon white pepper
1 teaspoon nutmeg
1 teaspoon minced garlic
1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth)
4 cups chicken stock
1 tablespoon unsalted butter
2 tablespoons flour
1/2 cup half-and-half
Salt and freshly ground black pepper to taste
Directions:
1. Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan. Cook over medium heat until the squash is tender, about 20 minutes. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
2. Melt the butter in a heavy saucepan. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
3. Stir in the half-and-half, and season with salt and pepper. Garnish each serving with a sprinkling of freshly ground nutmeg.