Ingredients

• 6 cups butternut squash, peeled and cubed 

• ½ cup + 2 tbsp olive oil

• 2 cups chicken stock 

• 1 ½ cups heavy cream 

• 2 cloves garlic, minced 

• 1 white onion; diced

• ½ cup butter 

• ½ flour tortilla, cut into 3 inch long strips 

• 1 tbsp chives, minced 

• Salt and pepper

Instructions

1. Preheat the oven to 400 degrees.

2. Toss the butternut squash with ¼ cup of olive oil on the pan and spread evenly.

3. Bake the squash for 35 minutes. 

4. Meanwhile, heat 2 tbsp of olive oil in a saute pan and add the onion and garlic. Cook on medium heat for 5 minutes. 

5. In a blender, add the chicken stock, onions and garlic, and the baked butternut squash and blend on medium speed until smooth, about 2 minutes, 

6. Pour the squash puree into a sauce pan and add the heavy cream. Bring to a simmer and cook on low heat for 20 minutes. Salt and pepper to taste.

7. Add ¼ cup of olive oil to a frying pan and heat on medium high, add the tortilla strips and fry on medium, high heat for about 3 minutes on each side until they are crispy and golden brown.

8. Transfer to a paper towel lined plate and dab off excess oil.

9. Serve the soup with tortilla strips and chives sprinkles on top.