2 cups butternut squash – diced
1 cup acorn squash – diced
1 cup golden acorn squash – diced
1 ½ cups potatoes – diced
¼ cup butter
1 cup chicken stock
1 quart heavy cream
to taste salt & pepper
Melt butter in stock pot. Add diced squash, potatoes and salt & pepper. Add chicken stock. Reduce down until squash, potatoes are almost fully cooked. Then, add cream.
When cream is heated and squash/potatoes done, remove from heat and puree with hand blender. Add salt & pepper to taste if more is needed. Serve hot with garnish of toasted bread topped with sour cream and chives.
Yield: 2 quarts