Butternut Squash Soup with Cinnamon Cream and Blue Potato Crisps

Psst, Come Closer, yes you... I have a secret!... shh! ...can we keep this between the both of us? ( I'm infatuated with soup, head over heels in love with it ) Ok I'm making a big stinking deal I know! but its true, on my list of favorite things this is right up there, right next to homemade challah, Cashmere sweaters, Vanilla Bean Ice cream and....  I have a long list but this soup is king of all soups its a fancy one by name, but so simple and elegant its perfection in a bowl, Now without further or due introducing: Butternut squash Soup with Cinnamon cream and Blue potato crisps.

This became one of my favorites it's creamy and rich, but the depth of flavor from the fresh thyme, and the cinnamon cream makes it so airy and light and the crunch  from the crisps its finger licking good. This became a new staple in our home and I'm sure it will in yours as well. Bon Appetite!

Butternut squash Soup with Cinnamon cream and Blue potato crisps
Recipe adapted from: chef Anne Burell
Olive Oil

1 large onion, cut into 1/2-inch dice

2 medium carrots, peeled and cut in 1/2-inch dice

2 ribs celery, cut into 1/2-inch dice

2 cloves garlic finely chopped

Kosher salt
Black pepper to taste

1 large butternut squash, peeled and cut into 1-inch cubes

1 large Idaho potato, peeled and cut into 1- inch cubes

2 cups water

2 quarts chicken stock

1 bundle thyme

2 bay leaves

Cinnamon Cream

1 cup Rich's Whip Topping

1/2 tsp. ground cinnamon

dash of nutmeg

Garnish

Sprig fresh thyme
Terra Chips, blue potato crisps

  

Directions:

Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potato and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes.

Add the stock, water, thyme and bay leaves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.

Remove and discard the thyme bundle and bay leaves, cool the mixture for about 5 minutes and carefully add it to the blender in batches. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
Pour the whip topping, in a large bowl add cinnamon and nutmeg, Whip the cream until it holds its shape in soft peaks, Store in refrigerator until ready to serve.

Plating: Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and blue crisps and sprinkle fresh thyme.