Begin by cutting up the squash and removing the seeds. then remove with a heavy knife the skin and set aside. The peal and slice up the onion.
In a large pot on a medium heat melt the butter and toss in all the onions cover and let sweat for about 10 minutes.
Add all the cubed butternut squash and parsley in the pot and stir, cover and let sweat for 15 minutes until it just begins to soften-
Add all the chicken stock and the nutmeg to the pot cover and bring to a simmer and cook for at least 30 minutes until the squash is very soft.
Remove the pot from the heat and add the cream, and with an immersion blender, (mix Stavel) puree the soup until it is very fine. If you don't have an immersion blender, you can use a food processor and puree it a bit at a time. Do be careful this soup is thick and hot and you can seriously burn yourself.
You will find the soup very thick. It will need to be thinned with some of the warm water. Add a bit at a time until it becomes the right consistency.
Correct salt and pepper. Use either fleshly grated black or ground white pepper if you don't like the black spots on the soup.
Garnishes for this soup can and should be rather simple, chopped chives or thinly sliced scallion. Maybe a spoonful of finely chopped egg and parsley. But being American why not crispy chopped bacon or small cubes of ham. Another idea to make this more of a meal is to add small chicken or veal meatballs.
I love this soup and on a cold day it can be made with a minimum of effort. Butternut squash is inexpensive and available here all fall and winter.
Immersion blenders have become very popular over the past few years and as a result the old food processor and blender have disappeared from my kitchen counter. Its a great little invention.
I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.
A Quick Note
I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
A beautiful presentation of Swedish food, lots of simple and lovely recipes. It also has a sprinkling of some quirky and surprising facts, like Swedes caught and ate 186,000 crayfish in 2013 or almost 2 million IKEA meatballs are eaten every day! Who knew?
Most well known for it's fantastic Cooking TV series featuring Nordic chefs and Scandinavian food and recipes. Lots of tips, authentic recipes and beautiful photography. Recipes from Andreas Viestad - Norway, Tina Nordström - Sweden, Claus Meyer - Denmark, Sara La Fountain - Finland.
ScandiKitchen is all about food from all over Scandinavia. Based in England its an online shop for Brits as well as a wholesaler, caterer, and Cafe. Looking through it, it has lots of wonderful recipes and funny facts about the Nordic's - all of them. Very useful and entertaining.