Peel & cube 3 lbs butternut squash and roast on an oiled baking sheet at 375° for 20 min. Turn and roast another 10 min until soft. In 1 Tbsp olive oil, sauté 1 large onion (chopped), 3 cloves garlic, 1 tsp chile flakes, 1 tsp nutmeg, 1 tsp cinnamon and 1 Tbsp rosemary until soft. Add squash and sti. Add 2 c vegetable broth and bring to boil. Puree with an immersion blender, add 1 c whipping cream and simmer 10 min. Serve with a dollop of creme fraiche and fresh chopped chives.
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