½ Lb. butter
1 yellow onion sliced
1 butternut squash, peeled & diced
2 Tbsp. chives
1 cup crème fraiche
2 Tbsp. Pumpkin seed oil
2 qts. vegetable stock
For the soup:
Brown the butter in a heavy pot. Add sliced onions and sweat them on low until they are tender. Add the squash and cover with the vegetable stock. Simmer the soup on low until the vegetables are tender. Puree the soup in a blender until it is silky smooth. Season the soup to your preference with a pinch of salt and a squeeze of lemon.
For the crème fraiche:
Whip the crème fraiche with the chives until it is stiff.
Put a spoonful of crème fraiche in a soup bowl and drizzle in some pumpkinseed oil. Pour the soup at the table for your guest.